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Scalloped Potatoes with Bacon and Chives
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5 from 1 vote

Scalloped Potatoes with Bacon and Chives

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Sides
Servings: 8
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen


  • 2 tbsp butter
  • 1 small sweet yellow onion diced
  • 2 garlic cloves minced
  • 2 tsp fresh thyme leaves
  • Sea salt and freshly cracked pepper to taste
  • 2 1/2 pounds about 3 large russet potatoes, peeled & sliced 1/8 inch thick
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup bacon crumbles
  • Fresh chives snipped


  • Preheat the oven to 425 degrees.
  • Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until soft and tender, about 4 minutes.
  • Add the garlic, thyme, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
  • Add the sliced potatoes, chicken broth, cream, and bay leaves then bring to a simmer.
  • Cover, reduce the heat to medium-low, simmer until the potatoes are almost tender (a knife can be slipped into and out of a potato with some resistance) about 10-15 minutes.
  • Discard the bay leaves.
  • Pour the mixture into an 8 inch baking dish that's been coated with cooking spray.
  • Sprinkle the top evenly with cheese.
  • Place into the oven and bake until the cream is bubbling around the edges and the top is golden brown, about 15-20 minutes.
  • Cool for 10 minutes then top with crumbled bacon and freshly snipped chives. Enjoy!