Homemade Bacon and Thyme Scalloped Potatoes Without Canned Soup
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Make the best homemade bacon and thyme scalloped potatoes without canned soup! This easy scratch recipe is creamy, cheesy, and perfect for family dinners.
Creamy, cheesy, and made completely from scratch, these homemade scalloped potatoes without canned soup are the ultimate comfort food. Thinly sliced potatoes are layered with a rich homemade cream sauce and baked until tender and golden brown, and permeated with bacon flavor. Whether you’re serving them alongside ham, roast chicken, pork chops, or a holiday turkey, this easy side dish is guaranteed to disappear fast.
If you’ve been searching for an old-fashioned scalloped potatoes recipe without cream of mushroom or cream of chicken soup, you’ve found it!
Why You’ll Love This Recipe
- No canned soup or processed ingredients
- Rich, creamy homemade sauce
- Easy enough for weeknights
- Perfect for holidays and family dinners
- Can be made ahead
- Freezes well
What Are Scalloped Potatoes?
Traditional scalloped potatoes are layers of thinly sliced potatoes baked in a creamy milk-based sauce. While many modern recipes rely on canned soup for convenience, classic scalloped potatoes are made from scratch with a simple white sauce that’s richer, fresher, and much more flavorful. And the addition of bacon flavor weaving through the dish makes them extra special.
Homemade Bacon and Thyme Scalloped Potato without Canned Soup Recipe
Old Fashioned Bacon and Thyme Scalloped Potato Recipe
Ingredients
- 6 slices bacon
- 3 pounds Yukon Gold or russet potatoes peeled and thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
Instructions
- Chop bacon into small pieces and cook until browned. Drain on a paper towel.
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Melt butter in a saucepan with 1 tablespoon of the bacon grease. Whisk in flour and cook for 1 minute.
- Slowly whisk in milk and cream until smooth.
- Add seasonings and cook until thickened.
- Stir in cheddar cheese if using.
- Layer half the potatoes in the baking dish and cover with half the sauce.
- Repeat with remaining potatoes and sauce.
- Sprinkle with Parmesan cheese.
- Cover with foil and bake for 60 minutes.
- Remove foil and bake another 25–35 minutes until tender and golden.
- Sprinkle bacon bits on top.
- Let rest for 10–15 minutes before serving.
Nutrition
Tips for Perfect Scalloped Potatoes
Slice Evenly
Using a mandoline makes perfectly even potato slices that cook at the same rate.
Choose the Right Potatoes
Yukon Gold potatoes stay creamy while russets create an extra soft texture. Either works beautifully.
Don’t Skip the Rest Time
Allowing the casserole to sit for about 10 minutes helps the sauce thicken before serving.
Add Extra Flavor
Try adding:
- Chopped rosemary
- Caramelized onions
- Gruyere cheese
- Smoked gouda
What to Serve with Scalloped Potatoes
These creamy potatoes pair well with:
- Baked ham
- Meatloaf
- Roast chicken
- Pork tenderloin
- Beef roast
- Turkey
- Grilled steak
Add green beans, roasted broccoli, asparagus, or a fresh salad for a complete meal.
Can You Make Them Ahead?
Yes!
Assemble the casserole up to one day ahead.
Cover and refrigerate.
Bake just before serving, adding about 10 to 15 extra minutes if baking straight from the refrigerator.
Storage
Store leftovers in an airtight container for up to 4 days.
Reheating
Reheat covered in a 350°F oven until warmed through or microwave individual servings.
Can You Freeze Scalloped Potatoes?
Yes.
Cool completely before freezing.
Store tightly wrapped for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What’s the difference between scalloped potatoes and au gratin potatoes?
Scalloped potatoes traditionally use a creamy white sauce, while potatoes au gratin usually contain more cheese throughout the dish. Many modern recipes blur the line between the two.
Can I leave out the cheese?
Absolutely. Classic scalloped potatoes don’t always include cheese. The homemade cream sauce is delicious on its own.
Why are my potatoes still hard?
The slices may be too thick, or the casserole may simply need more baking time. Test with a fork before removing from the oven.
Nothing beats homemade scalloped potatoes made from scratch. This recipe skips the canned soup but keeps everything you love about this classic comfort food—rich, creamy layers of tender potatoes in a velvety homemade sauce. It’s a timeless side dish that’s just as welcome on a holiday table as it is alongside a simple family dinner, and once you try it, you may never go back to the canned soup version again.
