Loaded Scalloped Potatoes with Bacon, Cheddar & Chives


Imagine a loaded baked potato topped with bacon, Cheddar and chives combined with the creamy goodness of scalloped potatoes, and you have the ultimate comfort food casserole. This scalloped potato recipe is made healthier than original versions by using low-fat milk in place of heavy cream, but it still tastes just as rich and creamy.

Prep Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hr
10 servings
Nutrition Profile:


  • 2 ½ pounds Yukon Gold potatoes, cut into 1/4-inch slices (about 8 cups)

  • 1 tablespoon extra-virgin olive oil

  • 3 strips center-cut bacon (about 2 ounces), chopped

  • 1 small onion, finely chopped (about 1 cup)

  • 3 tablespoons all-purpose flour

  • ½ teaspoon salt

  • ¼ teaspoon white or black pepper

  • 2 ½ cups low-fat milk

  • ½ cup shredded extra-sharp Cheddar cheese, divided

  • ¼ cup chopped fresh chives, divided


  1. Position racks in upper and lower third of oven; preheat to 425 degrees F.

  2. Toss potatoes with oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.

  3. Meanwhile, cook bacon in a large saucepan over medium heat, stirring frequently, until just crisp, about 3 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate. Add onion to the pan; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. Increase heat to medium-high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat.

  4. When the potatoes are done, remove them from the oven. Preheat the broiler.

  5. Transfer half the potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the potatoes and top with 1/4 cup cheese and 2 tablespoons chives. Add the remaining potatoes, sauce and cheese. Top with the bacon. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes depending on your broiler. Let stand 10 minutes. Serve topped with the remaining 2 tablespoons chives.


To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese.

Nutrition Facts (per serving)

176 Calories
5g Fat
26g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size 1/2 cup
Calories 176
% Daily Value *
Total Carbohydrate 26g 10%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 7g 14%
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 26mg 9%
Vitamin A 244IU 5%
Vitamin C 8mg 9%
Folate 30mcg 7%
Sodium 227mg 10%
Calcium 135mg 10%
Iron 1mg 7%
Magnesium 37mg 9%
Potassium 599mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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