These Bacon Ranch Scalloped Potatoes are loaded with flavor and will quickly become a favorite side dish for family dinners and holiday meals alike.
Potatoes are one of the most versatile side dishes you can make. This Bacon Ranch Scalloped Potatoes recipe takes that versatility to the next level by combining creamy ranch-seasoned sauce, crisp bacon, and melted cheddar for an indulgent, comforting dish. The potatoes are arranged upright so the sauce can seep between each slice, ensuring every bite is rich and flavorful.
Stacking the potato slices vertically lets the sauce reach more surface area, so the texture becomes uniformly tender and saucy rather than layered and dense. This method also creates attractive browned edges on the exposed potato slices when baked, adding both flavor and visual appeal.
Bacon and ranch are a natural pairing — the smokiness of cooked bacon complements the tangy, herb-forward ranch seasoning perfectly. Paired with cheddar and a rich cream-based sauce, these scalloped potatoes are decadent without being complicated. They make an excellent side for roasted meats, grilled chicken, or as a standout contribution to a holiday table.
- 5 large potatoes, thinly sliced
- 1/2 cup butter
- 1/3 cup flour
- 2 cups heavy cream
- 2 cups milk
- 2 packages ranch dressing mix
- 2 cups shredded cheddar cheese, divided
- 1 cup cooked and chopped bacon
- Preheat oven to 350°F (175°C).
- Spray a 9×13-inch baking dish with cooking spray.
- Place the sliced potatoes upright in the baking dish in two long rows so they stand on their edges.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Slowly add the heavy cream and milk, whisking to combine. Stir in both packages of ranch dressing mix and bring the sauce to a gentle boil, stirring frequently.
- Remove the sauce from the heat and stir in 1 cup of shredded cheddar until melted and smooth.
- Pour the hot sauce over the stacked potatoes, gently working it between the slices so each piece is coated.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top, then scatter the chopped bacon.
- Cover the dish with foil and bake for 1 hour.
- Remove the foil and bake an additional 10 minutes, or until the cheese is golden and the potatoes are tender when pierced with a fork.
Serving suggestions: let the potatoes rest for 5–10 minutes before serving to allow the sauce to set slightly. These scalloped potatoes pair well with roasted or grilled protein and a crisp salad to balance the richness.
Tips and variations: choose a starchy potato like Russet for a soft, creamy texture, or Yukon Gold for a slightly firmer bite and buttery flavor. For a lighter version, reduce the heavy cream and increase milk, or use half-and-half. Add chopped chives or green onions on top for fresh color, or substitute pepper jack for part of the cheddar for a spicy twist. To make ahead, assemble the dish, cover, and refrigerate overnight; increase baking time slightly when cooking from cold.
Storage: store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat covered in a 350°F oven until warmed through, or microwave individual portions.
Enjoy!
