Scalloped Potatoes with Ham and Bacon

Scalloped Potatoes with Ham and Bacon

bountiful-life 3

"These are delicious. I love making them, the taste is great. We kept working to improve the recipe until it was exactly the way we wanted it."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 45 m servings 644 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 2710 mg
  • 108%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until slices begin to brown, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
  2. Transfer partially cooked bacon to the bottom of a large roasting pan.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Whisk milk and flour together in a bowl; set aside.
  5. Layer about one-third of the potatoes over the bacon, followed by half the onion and half the ham.
  6. Scatter one-fourth of the Cheddar cheese atop the ham.
  7. Pour one-third of the milk mixture over the cheese and season with salt and black pepper.
  8. Repeat the layers of potato, onion, ham, Cheddar Cheese, milk mixture, salt, and black pepper.
  9. Arrange the final third of potatoes in the roasting pan; pour remaining milk mixture on top.
  10. Scatter the remaining Cheddar cheese over the potato mixture.
  11. Cover roasting pan with aluminum foil.
  12. Bake in the preheated oven until potatoes are tender, about 2 hours.


  1. 12 Ratings

Most helpful positive review

Very good flavor and texture. I cut the recipe in half and shorten the cooking time by a half hour. We enjoyed this dish a great deal. I will make it again.

Most helpful critical review

I ended up with a dry and undercooked dish.

Very good flavor and texture. I cut the recipe in half and shorten the cooking time by a half hour. We enjoyed this dish a great deal. I will make it again.

I would have given this five stars, but after reading some of the reviewer's suggestions, I used their advice and so the four stars is due to making the changes. I tripled the milk and flour (us...

Delicious! My son loved this! A lot of flavor for just the few ingredients used. will make again

The only thing I did different is instead of cubing the ham I put it thru the food processor. You get ham in every bite and it seems to flavor the potatoes even better. I tried it both ways bu...

OMG This was great. I did triple the milk and flour and used 10- 12 potatoes. I did need to cook the whole two hours plus I left it in the oven with the heat turned off. It will be great for...

This recipe has a lot of promise but 2 tablespoons of salt and 2 tablespoons of pepper is a lot of spice for 10 potatoes. Also, as another mentioned, there is no way you can cook this for 2 hour...

I didn't use the Bacon, used a smaller batch as well but all turned out well.

I ended up with a dry and undercooked dish.

I left out the bacon, cut the cheese to 8 oz, doubled the milk and flour. Also cut the salt to 1 tsp and the pepper to 1/4 tsp.