Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell.com, October 2017


Recipe Summary

50 mins
1 hr

Nutrition Profile:



Ingredient Checklist


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

  • 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.

  • 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.

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

  • 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

1/2 cup
176 calories; protein 7g; carbohydrates 26.3g; dietary fiber 1.7g; sugars 4.1g; fat 5g; saturated fat 2g; cholesterol 26.3mg; vitamin a iu 244.2IU; vitamin c 7.7mg; folate 29.9mcg; calcium 134.7mg; iron 1.2mg; magnesium 36.9mg; potassium 598.6mg; sodium 227.3mg; thiamin 0.1mg.

1 1/2 starch, 1/2 fat, 1/2 high-fat dairy