Cheesy Scalloped Potatoes (With Bacon & Apples)

5 from 3 votes

Scalloped potatoes are a fan favorite for any crowd! But this cheesy version is loaded with bacon AND apples?! Top-notch.

Prep Time1

Cook Time1 10

Total Time2 10

Course: Side Dish

Cuisine: American

Servings: servings

3 large russet potatoes peeled and cut into paper thin slices
2 honeycrisp apples or substitute granny smith apples, cut into quarters and then paper thin slices
1 cup grated Gruyère less expensive substitutions include jarlsberg or emmental cheese
¾ cup heavy cream
½ pound bacon diced
1 shallot cut into paper thin slices
⅛ teaspoon ground nutmeg
⅛ teaspoon black pepper
Salt to taste
1 tablespoon fresh Italian parsley for garnish

Preheat oven to 350℉. Sauté diced bacon in a pan until just cooked. Drain and set aside.
In your oven safe, nonstick 8” skillet, starting on the outside of the pan, layer potato slices so that they slightly overlap. Since the potato slices are ovals, I like to layer them vertically (long-side up) so the potatoes stick out the top of the pan a bit. The natural juices of the potato should allow the slices to easily stick to the pan and each other!
Place an apple slice between every third slice of potato. The ratio of potato-to-apple should be roughly 3:1.
Continue layering potatoes and apples this way until you reach the middle of the pan. It will take a while, but it’s worth it! Watch the video below for step-by-step help.
In a bowl, mix together ½ cup cheese, heavy cream, nutmeg, salt and pepper.
Drizzle mixture throughout the skillet.
Bake at 350℉ for 30 minutes.
At 30 minutes, sprinkle remaining ½ cup cheese, bacon, and thinly sliced shallots on top.
Bake for an additional 35-45 minutes.
Garnish with chopped parsley. Let stand for 10 minutes before slicing.

It’s highly recommended to use a mandolin to cut potatoes, apples and shallot into paper thin slices!
Cut potatoes and apples last minute, or else they will turn brown.
Depending on how you layer the potatoes and apples and the exact size of your pan, you may need a bit more or less of each ingredient than listed above!
I use an 8 1/2-inch oven safe, nonstick skillet for this recipe, so I recommend using a skillet that size for accuracy! You can use a different size nonstick skillet but the amount of ingredients and cooking times will vary.