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Bacon Scalloped Potatoes

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I grew up eating Bob’s “Scalloped Potatoes” (Bob is my Dad you’ll see his comment on every post I write). He taught me how to make his version of this bubbly comfort food when I had my first apartment with my husband. His main ingredients were ham and butter and trust me they were fantastic. My “Bacon Scalloped Potatoes” are a little bit different but I promise you they are absolutely just as delicious without all of the saturated fat. My dad’s “layering” tricks is what really makes this dish work no matter how you slice it ๐Ÿ˜Š.

This creamy, savory satisfying potato layered casserole is loaded with healthy ingredients such as Greek yogurt, and Parmesan cheese instead of high fat greasy meats and cheeses.  These "Bacon Scalloped Potatoes" taste absolutely amazing and the bacon topping is a must try!

After about 10-15 years ๐Ÿ˜† I realized that if I mixed light sour cream with the milk it really made my dad’s version extra creamy. Then a few more years went by and I realized I didn’t even need butter anymore.

I began to substitute the butter with parmesan cheese and whatever shredded cheese I happen to have on hand. Eventually, I got really smart and used fat free Greek yogurt instead of sour cream. Then 1 egg really seemed to help hold it together when you dig it out of the pan. Oh my goodness…between me and Bob, we have perfected this recipe. The best part is, it’s not as bad for you as some of those fatty scalloped potato recipes are.

Here’s how gorgeous they look out of the oven…

This creamy, savory satisfying potato layered casserole is loaded with healthy ingredients such as Greek yogurt, and Parmesan cheese instead of high fat greasy meats and cheeses.  These "Bacon Scalloped Potatoes" taste absolutely amazing and the bacon topping is a must try!

CLICK VIDEO BELOW TO SEE MY POTATOES COME OUT OF THE OVEN:

One little last tip and then I will let you get to your potatoes…don’t be afraid to add anything you think will help your family love these scrumptious baked potato slices even more. The options are endless depending on what you have on hand. Here’s a few ideas: ham, ground beef, green onion, more cheeses, garlic, horseradish, and even left over salmon would work.

I hope you enjoy our “Bacon Scalloped Potatoes” as much as I did today ๐Ÿ˜Š.

This creamy, savory satisfying potato layered casserole is loaded with healthy ingredients such as Greek yogurt, and Parmesan cheese instead of high fat greasy meats and cheeses.  These "Bacon Scalloped Potatoes" taste absolutely amazing and the bacon topping is a must try!
Yield: 10

Bacon Scalloped Potatoes

Bacon Scalloped Potatoes

This creamy, savory satisfying potato layered casserole is loaded with healthy ingredients such as Greek yogurt, and Parmesan cheese instead of high fat greasy meats and cheeses. These "Bacon Scalloped Potatoes" taste absolutely amazing and the bacon topping is a must try!

Prep Time 30 minutes
Cook Time 2 hours
Additional Time 15 minutes
Total Time 2 hours 45 minutes

Ingredients

  • 3-4 very large baking potatoes with skin on sliced as thin as you can get them (I use "Baker Russet Potatoes from Kroger)
  • 1 medium onion sliced very thin in whole slices (so you have circles)
  • 1 cup of your favorite shredded cheese (I use Chihuahua Mexican cheese)
  • Parmesan cheese
  • 2 cups fat free skim milk (2% or whole will work, but will increase calories/fat)
  • 2 cups fat free Greek yogurt (sour cream works)
  • 1 egg
  • 10-12 pieces of well done bacon chopped
  • 1/4 cup all purpose flour (in a sifter or metal strainer so it can go on like powder)
  • salt/pepper to taste
  • onion powder
  • parsley
  • paprika
  • cooking spray

Instructions

Preheat oven to 400 degrees (you will lower the temperature later).

Spray a 9x13 inch baking dish with cooking spray.

Wash Russet potatoes well, and slice them raw in whole circles as thin as you can get them.

Slice onion also as thin as you can get it in whole circles as well.

In a large mixing bowl, combine egg, milk, Greek yogurt and wisk well.

Have remaining ingredients on stand by while you layer everything in baking dish.

Layer in this order:

1st layer: 1/3 potatoes covering bottom of sprayed pan and over lappping just a little.

2nd layer: 1/3 of the sliced onion scattered over the potatoes. You don't need to cover the potatoes completely, just scatter them all over so they spread out and you will get a few in each bite.

3rd layer: Sprinkle 1/3 of your shredded cheese, and then shake on a very thin layer of parmesan cheese.

4th layer: Sprinkle on a "dusting" of flour. I used a metal strainer and just "tapped it". You only need a light dusting.

5th layer: Sprinkle on a little of each: salt, pepper, onion powder, parsley.

Do the 5 layers above at least 3 times.

Pour milk mixture over the top.

Lastly, sprinkle bacon pieces, and paprika on top and cover with a piece of tin foil that has been sprayed with cooking spray so nothing sticks.

Bake covered at 400 degree for 1 hour. Turn oven down to 375 degrees for last hour and uncover it for the last 30 minutes (so a total cooking time of 2 hours which is needed with raw layered potatoes).

Let sit 15 minutes before serving.

Bacon Scalloped Potatoes pairs well with a fried egg, steak, chicken, or salad.

It gets better the longer you let it sit in your fridge! Fantastic for leftovers.

Nutrition Information

Yield

10

Serving Size

1

Amount Per Serving Calories 248Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 34mgSodium 221mgCarbohydrates 38gFiber 3gSugar 9gProtein 13g

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2 Responses

  1. ColleenB.~Tx. says:

    This sounds heavenly.
    I have made scallop potatoes with ham but using bacon; a person just can’t go wrong with that. Homemade dinner rolls to go along with……..YUM.
    This is a must try for sure. Will be adding this dish to my menu for next week.
    Thanks Bob and Julie.

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