Scalloped Potatoes with Bacon

"Acombination of Swiss, Gruyere and smoky bacon are the star in these creamy scalloped potatoes. Making them the BEST scalloped potatoes you've ever had!"
-- @Momlunchlady
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  • Recipe Card
Prep time 20mins
Cook time 2hrs 30mins
Serves or Makes: 8

Recipe Card


  • 8 medium thinly sliced Yukon Gold Potatoes
  • 1 medium thinly sliced yellow onion
  • 1 pound cooked & chopped bacon
  • 2 cups shredded Swiss cheese
  • 1 cup shredded Gruyere cheese
  • 2 teaspoons fresh thyme
  • 3 cups 35% cream
  • 1 1/2 cups low fat milk
  • 4 chopped for serving green onions


  • Step 1

    Preheat oven to 350 degrees. Generously butter a 2 1/2 qt casserole dish. Using a mandolin slice the potatoes and onion, to thin slices. I used setting #2 on my Pampered Chef, slicer. In a bowl, combine the Swiss and Gruyere cheeses. Set aside.

  • Step 2

    Completely cover bottom of casserole dish with one layer of potatoes (overlapping slightly). Season with salt and pepper and 1 tsp fresh thyme. Sprinkle with thinly sliced onion, 1 C of cheese, 1/3 of the crumbled bacon and 1/3 or the green onions. Repeat layers, only seasoning every other layer of potatoes and topping the final layer with cheese.

  • Step 3

    Slowly pour cream around edges of casserole dish to evenly distribute the cream. Slowly add 1-2 C of milk, pouring around edges of potatoes, until liquid comes 3/4 of the way up the potatoes. Cover and bake for 2 hrs; until potatoes are tender. Remove cover and cook 30 minutes; until the top is bubbly and browned. Let sit 20 minutes before serving.

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