Loaded Scalloped Potatoes

Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 10 servings


  • 12 oz bacon, cooked and crumbled (Reserve ¼ C for garnish)
  • 8 oz ham, cooked and diced (I used left over ham from dinner the night before)
  • 4 T butter
  • 4 T all purpose flour
  • 3 C milk
  • 3 lbs potatoes, thinly sliced (I used Russet)
  • 8 oz Hall’s Original Snappy Beer Cheese (You could use Hot ‘n Snappy if you prefer)
  • 1/3 C scallions, chopped
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees. Lightly grease a 9 X 13 or deep 9 X 9 baking dish with butter and set aside.
  2. Cook bacon until crisp. Remove bacon from skillet, drain grease, and wipe clean.
  3. Melt butter over medium heat. Sprinkle flour on top of butter and whisk to form a roux. Cook for 2 minutes.
  4. Slowly add the milk, whisking constantly. Bring roux to a simmer and let thicken just slightly about 2 to 3 minutes after coming to a simmer. Remove from heat and add beer cheese until combined with roux.
  5. Layer half the potatoes, half the bacon and half the sauce in the prepared baking dish. Repeat. Top with reserved bacon and scallions.
  6. Cover baking dish with foil and bake for 1 ½ hrs. Remove foil and bake an additional 30 minutes or until potatoes are easily pierced with a fork. Remove from oven and let cool 10 minutes before serving.
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