Bacon Scalloped Potatoes

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  • 00:25Prep Time
  • 01:45Cook Time


  • 6-8 medium russet potatoes- peeled
  • 1 Tbsp. minced onions
  • 1 Tbsp. minced garlic
  • 1-2 tsp. Johnny’s Seasoned Pepper
  • 4 cups shredded Colby/cheddar cheese blend
  • 2 cups half & half
  • 1-1/4 cup milk
  • 5 Tbsp. butter
  • 1 package bacon- cooked to crispy & rough chopped


  1. Preheat oven to 375 degrees
  2. Spray 9×13 casserole dish with cooking spray- set aside
  3. Use a mandolin and slice peeled potatoes into rounds about 1/4 in thick.
  4. Place sliced potatoes in a bowl of water.
  5. In a large saucepan, sauté butter with onions until onions are soft, then add in garlic and cook an additional 1-2 minutes.
  6. Add in milk and half & half, heat to a simmer- remove from heat. Set aside.
  7. Layout paper towels and transfer potato slices out of the water to towels and pat dry.
  8. Place a layer of potatoes in the bottom of the prepared baking dish to just cover the bottom.
  9. Sprinkle with Johnny’s Seasoned Pepper and 1 cup cheese, and bacon crumbles.
  10. Add another layer of dried potato rounds and repeat with Johnny’s Seasoned Pepper, cheese, and bacon.
  11. Continue until you have used all the ingredients – finishing with the cheese layer.
  12. Pour hot milk mixture over the top and push potatoes down to submerge (won’t be fully covered). Sprinkle with remaining bacon.
  13. Cover with foil tightly and bake 1 hour.
  14. Remove foil, return to oven and bake another 40-45 minutes or until golden.

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