Cheesy Scalloped Potatoes

Scalloped potatoes are one of my favorite ways to serve up potatoes for a crowd, but this cheesy version loaded with bacon? Unbeatable. I turned the classic side dish into a flavor-packed, creamy creation reminiscent of the beloved loaded baked potato in this recipe. It's the perfect way to truly add the wow factor to your holiday (but honestly, this comforting dish is too delicious not to enjoy all year round). Keep reading on for all of my top tips on how to make these potatoes the best they can be: 

Cheesy scalloped potatoes vs. potatoes au gratin:
Traditionally, most scalloped potatoes don't have cheese, while potatoes au gratin do. But I couldn't resist adding cheddar between each potato layer of these scalloped potatoes: When it melts with the cream sauce while the casserole bakes, it gives off major mac & cheese sauce vibes that I'm obsessed with.

How to make cheesy scalloped potatoes:
— The best potatoes for scalloped potatoes. Russet potatoes all the way. While you can definitely use other potato varieties like Yukon Gold if you'd like, I prefer russets because they break down faster and retain less of their structure, giving you that classic fork-tender creaminess.
— How to slice your potatoes. Slice the potatoes as thinly as possible! If you've got a mandolin, it'll make your life a whole lot easier. If you don't, no worries! Think of this as knife skills practice. You're looking for each slice to be about 1/4", but a little unevenness won't make or break this recipe.
— The best cheese for cheesy scalloped potatoes. I went with shredded cheddar, but if you want to use Gruyére or fontina for a sharper, saltier flavor instead, you do you.
— How long to bake scalloped potatoes. Our rule: Bake it for longer than you think you need to. You don't want the potatoes just tender and the cheese just melty. When you test a potato with a paring knife, you want it to almost fall apart from being so soft. The cheese should be bubbling violently, and the potatoes tender to the point of being creamy.

Serving ideas:
I love to serve these potatoes at any holiday gathering, from Christmas to Easter to even Thanksgiving. That being said, this potato side shouldn't be reserved for only holiday dinners. Serve this at a dinner party or on weeknights alongside a roast chicken, pot roast, or pork tenderloin.

Make it ahead:
If you want to make these potatoes ahead of time, you can bake them as instructed, then let cool to room temperature and refrigerate overnight until ready to bake.

Storage:
Leftover scalloped potatoes will keep 4-5 days in the fridge and up to 4 months in the freeze. When reheating, I definitely recommend you reheat the potatoes in the oven. Heat at 350º until the cheese is bubbly once again and serve! 

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