Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

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Side Dishes

Sweet Potato Salad with Bacon

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Pastas

Chicken Bacon Ranch Pasta

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Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

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Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

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Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

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Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

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Salads

Grilled Chicken Salad

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We’re kicking it old school today with a Southern favorite that was a staple at our gatherings growing up: 7 Layer Salad. Made with lettuce, peas, tomatoes, bacon, a sweet mayo-based dressing, cheddar cheese, and hard-boiled eggs all layered together, it stars at any potluck or holiday.

Why You’ll Love This Classic Salad Recipe

• Stunner. When it comes to presentation, traditional 7 layer salad is a show-stealer. Every beautiful layer stands out.
• Fun and Different. Layer salad is not tossed; guests use long tongs to reach down through the salad from the top and grab some of every layer. It’s unexpected and delightful.
• Cool and Refreshing. A salad you stack in a great big trifle bowl might sound odd, but with that cool lettuce and creamy dressing, at a hot summer potluck or a feast, it hits the spot.
• Make-Ahead Friendly. 7 layer salad can be made the night before, so it’s ideal for entertaining.
• Retro (in a Good Way). If you grew up in the Midwest, seeing a “salad” that contains more bacon, eggs, cheese, and mayo than actual greens probably won’t surprise you (right this way to Healthy Potato Salad, Ramen Salad, and Shrimp Pasta Salad if you please). It’s a nostalgic throwback that hits the spot!

About This 7 Layer Salad Recipe

Seven-layer salad is a popular potluck and picnic dish, thanks to its visually appealing layers, varied flavors and textures, and its crowd-pleasing ingredients (cheese, bacon, and eggs, anyone?).

What constitutes each of the seven layers varies.

In fact, even “traditional” sources for a layered salad recipe (Kraft, Betty Crocker, Pioneer Woman) don’t entirely agree.

The below is based on the 7 layer salad my family had at potlucks growing up.

If you’re a longtime lover of layer salad, I know you’ll appreciate the fresh take I have on it here.

• I swapped the iceberg lettuce for more flavorful and nutritious romaine.
• I added extra veggies for color and crunch.
• The usually bland dressing is amped up with Parmesan and garlic.

For those who appreciate their salads on the lighter/more healthy side, you’ll love my version too.

• Instead of mayo (or Miracle Whip) and sugar in the dressing, I used Greek yogurt and honey.
• I cut down on the bacon a little. The original calls for a full pound, which (trust me, I never thought I’d say this) really was too much. It disrupted the harmony of the other ingredients.
• For cheese, this recipe opts for an extra sharp cheddar. You can get away with less but still have the full-on taste effect.

How to Make 7 Layer Salad

The Ingredients

• Romaine. Crisp, cool, and sturdy, romaine is the ideal choice for this salad. Its texture can stand up to the hefty load of other ingredients and won’t become soggy as quickly.
• Bacon. Crispy, smoky bacon is a must-have component of this salad. Bacon also helps make this salad more filling. You also can swap the bacon for diced ham for a similar effect.
• Hard Boiled Eggs. A creamy complement to the crispy bacon. The eggs add rich flavor, protein, and healthy fats.
• Red Onion. Soaking the red onion in water first removes its harshness, leaving just a hint of bite. You can also swap green onions, no need to soak.
• Tomatoes. Juicy cherry tomatoes add a wonderful sweetness to the salad and taste fantastic with the eggs and bacon.
• Frozen Peas. An easy way to add more veggies. While not everyone loves green peas in salad, here they work.
• Extra Sharp Cheddar Cheese. The bold, cheesy flavor of extra sharp cheddar doesn’t get lost amongst the other ingredients.
• Greek Yogurt Dressing. A simple mix of Greek yogurt, Parmesan, honey (my swap for white sugar), apple cider vinegar, salt, and garlic powder. It’s creamy, cheesy, tangy, salty, and a little sweet.

The Directions

1. Get Ready. Cook the bacon, hard-boil the eggs, and soak the red onion.

2. Make the Dressing. It will be thick and creamy.

3. Layer the Greens. They make the fresh base.

4. Add Some Color. Tomatoes and red onions add a pretty stripe.

5. Layer the Peas and Eggs. It’s lookin’ purty!

6. Smear the Dressing Over the Top. It will be a thick layer.
7. Add the Good Stuff. Bacon and shredded cheese.

7. Chill. For at least 1 hour. Then ENJOY!

Storage Tips

• To Store. Cover with plastic wrap and refrigerate leftover salad for up to 2 days.

What to Serve with 7 Layer Salad

• Burgers. Turkey Burgers or Salmon Burgers taste delish alongside this crisp, creamy salad.
• Grilled Chicken. The char of Grilled Chicken Breast or Grilled Chicken Thighs are a delightful pairing.
• Fried Chicken. Baked Fried Chicken or Air Fryer Fried Chicken Breast give this meal a Southern feel.
• More Sides. Round out your potluck with Chicken Pasta Salad and Fruit Salad.

Recommended Tools to Make this Recipe

• Trifle Dish. Perfect for serving this 7 layer salad.
• Salad Tongs. The ideal way to serve this salad.
• Measuring Spoons. These stack together nicely, making for easy, neat storage.

Recipe Tips and Tricks

• Play Around. Use this recipe as a starting point and feel free to swap in other vegetables (or do more than 7 layers!). For example, you can do a 7 layer salad with cauliflower florets, broccoli, celery, cucumber, corn, red bell peppers, or even avocado!
• Get that Bacon Crispy. You want it to add some nice crunch. See Baked Bacon in the Oven and Air Fryer Bacon for easy methods to cook perfect, crispy bacon.
• Don’t Skip the Eggs and Bacon. Unfortunately, I wouldn’t recommend making this a vegan or vegetarian 7 layer salad, as the bacon and hard boiled eggs are really what make the salad taste its best.
• Get Ahead. This salad is easy, but it has a lot of components. Save yourself some stress and hard boil the eggs the day before. (Recommended method: Instant Pot Hard Boiled Eggs.)

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7 Layer Salad

This fresh 7 layer salad has a creamy yogurt dressing, crisp bacon, cheese, and more! A better twist on the original 7-layer salad recipe you know and love.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 27 minutes minutes

Refrigerating Time 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 10 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• 8 ounces center-cut bacon
• 4 large eggs
• 2/3 cup chopped red onion
• 8 cups chopped romaine lettuce from about 2 romaine hearts (12 ounces chopped romaine)
• 1 pint cherry tomatoes halved
• 1 (10-ounce) package frozen peas thawed
• 2/3 cup freshly shredded extra sharp cheddar cheese use yellow cheddar for the most color contrast

For the Dressing:

• 1 1/4 cups nonfat plain Greek yogurt use low fat or whole for a more decadent salad
• 1/2 cup freshly grated Parmesan cheese
• 1 tablespoon honey
• 2 teaspoons apple cider vinegar
• 3/4 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Instructions

• Cook and crumble or chop the bacon (see Baked Bacon in the Oven and Air Fryer Bacon for easy methods). Place the red onion in a small bowl and cover with cold water. Let sit 5 to 10 minutes, then drain and pat dry.
• Hard boil the eggs: Bring a medium pot of salted water to a boil. With a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle, steady simmer. Let the eggs simmer at this low, gentle boil for 8 minutes for slightly jammy yolks (or cook up to 9 minutes for fully set yolks). In the meantime, prepare a large ice bath. Use the slotted spoon to carefully transfer the eggs to the ice bath. Gently crack the shells with the back of the spoon, then return them to the water (this makes them easier to peel). Peel and chop.
• Prepare the dressing: in a medium bowl, stir together the Greek yogurt, Parmesan, honey, vinegar, salt, and garlic powder. Taste and adjust seasoning as desired.
  
• Place the romaine in the bottom of a LARGE, flat, clear serving bowl—you want to be able to see the layers and spread them evenly; a trifle bowl works well if you have one.
  
• Next, build the salad layers, spreading each evenly. Start with the tomatoes and red onions.
  
• Add the peas and eggs.
  
• Spread the dressing evenly over the top. Layer on the cheese, then the bacon. Refrigerate for at least 1 hour (or overnight).
  
• To serve, use long salad tongs or a similar long spoon that will allow you to reach down through the layers. Make sure each serving has a little of everything.
  

Video

Notes

• TIP: Depending upon the size of your serving bowl, you may need to adjust the quantities of each layer. Use your judgment and have fun with it.
• TO STORE: Cover and refrigerate leftover 7 layer salad for up to 2 days. Any unused dressing may be stored for 2-3 days in the fridge in an airtight container or mason jar.

Nutrition

Serving: 1(of 10) | Calories: 236kcal | Carbohydrates: 12g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 94mg | Potassium: 404mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3947IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 2mg

More Crowd-Pleasing Salads

Salads

Chicken Caesar Pasta Salad

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Salads

Italian Chopped Salad

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Salads

Niçoise Salad

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Did you grow up with Hash Brown Casserole? We sure did! It’s a rich casserole side dish of frozen hash browns baked in a creamy sauce, topped with a buttery cornflake topping. This is the best from-scratch version. It’s easy to make and the ideal side for any gathering. Everyone loves it!

Hash brown casserole tastes like pure comfort.

• It’s easy to make for a crowd.
• It freezes and reheats like a dream.
• You can serve it for everything ranging from a breakfast hash brown casserole, to a side with a holiday dinner, to occasions that earned it the nickname, “funeral potatoes” and “party potatoes”.

In fact, I’ve eaten hash brown casserole for Christmas Eve dinner (and Thanksgiving), at family reunions, and, yes, at my grandma’s funeral.

Put another way: it’s a hug from the inside that hits the spot every time.

Why Make Hash Brown Casserole from Scratch

Most standard 5-ingredient hash brown casserole recipes (and even copycat Cracker Barrel hash brown casseroles), involve cans of “cream of” soup, pints of sour cream, and/or cheese out of a bag.

No offense to those classic casseroles (or to Cracker Barrel—I have a soft spot for their biscuits), but when I am craving comfort food, I want more than a can of this and a bag of that.

We need from scratch hash brown casserole, made with simple, real ingredients.

It’s easy and WORTH IT! You can taste the love.

The only even potentially time-consuming part would be to rice the potatoes, and fortunately, thanks to frozen hash browns, that work is done for us.

How to Make Hash Brown Casserole

This is hash brown casserole without soup, without sour cream, and I am going to ask you to go a little extra distance and grate your own cheese to make sure it is as supremely creamy and melty as possible.

You better believe we are making this crispy hash brown casserole with corn flakes on top, however.

That topping is one of the best parts!

The Ingredients

• Frozen Hash Browns. The convenient base for our hash brown casserole. You’ll need one 30- to 32-ounce bag. Frozen hash browns are both a timesaver AND you actually achieve better results than if you use freshly grated potatoes, because the thawed hash browns are drier. Save your hash brown efforts for Sweet Potato Hash Browns and Cauliflower Hash Browns instead.

• Milk + Chicken Broth + Butter + Cornstarch. Forget the chicken soup in a can! You can create your own creamy base from this simple list of ingredients instead.
• Greek Yogurt. Secret ingredient #1. It’s how we get away with making a rich hash brown casserole without sour cream.

• Poultry Seasoning. Secret ingredient #2 for a from-scratch casserole that has the nostalgic flavor of the cream of soup, without cream of chicken soup itself.
• Worcestershire Sauce. Secret ingredient #3. It gives the casserole depth and savoriness.
• Seasonings. Garlic powder, onion powder, and mustard powder make this hash brown casserole the best version of itself.
• Cheese. We’re making a cheesy hash brown casserole. Cheddar makes the casserole creamy and rich; Parmesan adds nuttiness and a touch of saltiness. And hey, cheese has calcium!

• Corn Flakes. It’s not crispy hash brown casserole without the topping!

The Directions

1. Pat the hash browns dry.

2. Cook the butter and flour together.

3. Whisk in the spices, milk, and broth. Cook until thickened.

4. Stir in the cheese, Greek yogurt, and hashbrowns.

5. Coat corn flakes with melted butter and sprinkle on top.

6. Cover the casserole dish with aluminum foil. Bake hash brown casserole at 350 degrees F for 40 minutes, then uncover and bake 12 minutes more. Broil for 1-2 minutes at the end.

Storage Tips

• To Store. Refrigerate leftovers for up to 5 days.
• To Reheat. Rewarm leftovers in a baking dish in a 350 degrees F oven (best method) or gently in the microwave.
• To Freeze. You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.

What to Eat with Hash Brown Casserole

• Holiday Mains. Hash brown casserole is right at home on an Easter, Thanksgiving, or Christmas table. Try it with Roasted Turkey.
• Meat. This is just the cheesy carb to pair with Air Fryer Steak, Stuffed Pork Tenderloin, or Smothered Pork Chops.
• Seafood. Hearty, meaty fish like Baked Salmon or Fish and Chips go well with hash brown casserole.
• Breakfast Casserole. Like classic hash browns, you can serve hash brown casserole with savory breakfast favorites like Easy Quiche, Savory Crepes, and Vegetarian Breakfast Casserole.

Recommended Tools to Make this Recipe

• Dutch Oven. This versatile piece will last a lifetime. I use mine almost daily!
• Baking Dish. This one transitions seamlessly from oven to table.
• Two-Sided Measuring Spoons. Ideal for recipes with a long list of spices. You don’t need to stop between ingredients to clean them!

The next time the mood is comfort food, this light hash brown casserole has your number.

I hope it finds a nostalgic place in your heart (and tummy!) the way it has for us.

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Hash Brown Casserole

This cheesy hash brown casserole is pure comfort! From-scratch recipe without soup and without sour cream, topped with crispy corn flakes.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 servings

Calories 455kcal

Author Erin Clarke / Well Plated

Ingredients

For the Casserole:

• 30 to 32 oz frozen shredded hash browns defrosted
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups 1% or 2% milk use whole milk for a richer sauce; do not use skim
• 2 cups low sodium chicken broth divided (must be low sodium, or the casserole will be too salty)
• 1 1/2 tablespoons cornstarch
• 2 teaspoons Worcestershire sauce
• 2 teaspoons poultry seasoning
• 1 1/2 teaspoons kosher salt
• 1 teaspoon dried mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups freshly shredded sharp cheddar cheese about 6 ounces
• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup full-fat plain Greek yogurt* about 7 ounces

For the Topping:

• 2 cups crushed cornflakes see blog post above for other options
• 1/4 cup unsalted butter melted

Instructions

• Place a rack in the center of the oven and preheat the oven to 350°F. Coat a 9×13-inch casserole dish with nonstick spray.
• Spread the defrosted hash browns onto paper towels or a clean kitchen towel. Pat as dry as possible.
• In a Dutch oven or very large, deep skillet, heat the butter over medium heat. Once the butter has melted, sprinkle the flour over the top. Whisk and cook, stirring constantly, until the flour is golden brown and smells nutty, about 90 seconds (don’t shortcut this step, or you may have a raw flour taste).
  
• Reduce the heat to low. Slowly add the milk and approximately half of the chicken broth, whisking constantly to avoid lumps.
• Whisk cornstarch into the remaining broth until smooth. Add to the skillet and whisk to combine.
• Whisk in the Worcestershire, poultry seasoning, salt, mustard, garlic powder, onion powder, and pepper.
• Bring sauce to a simmer over medium high heat, whisking constantly. Continue to cook and stir until the sauce is thickened, about 7 to 8 minutes. Adjust the heat as needed so that you maintain a constant bubble but not an aggressive boil.
  
• Remove the skillet from the heat. Whisk in 1 cup of the cheddar and Parmesan until smoothly combined. Whisk in Greek yogurt.
• Add the dried hash browns and stir until evenly combined.
  
• Transfer hash brown mixture to prepared baking dish and smooth into an even layer. Evenly top with the remaining 1/2 cup shredded cheddar.
• Prepare the topping: Place the cornflakes in a small bowl and pour the melted butter over the top. With a spatula, stir until the corn flakes are evenly coated. Sprinkle over the top of the casserole.
  
• Cover the casserole with foil. Bake for 40 minutes, then uncover. Return to the oven and continue baking until the casserole is hot and bubbly, about 12 minutes more.
• Switch the oven to broil (keep the pan on the center rack). Broil until the topping is golden, about 1 to 2 minutes, watching the carefully the entire time to make sure it does not burn. Remove from the oven and let rest at least 10 minutes. Enjoy!
  

Video

Notes

• *I do not recommend fat-free Greek yogurt here, as it may curdle and will not make the casserole as rich and satisfying. If you want to go old school, you can replace it with sour cream. I typically purchase a 7-ounce sized small container (Fage sells one this size).
• TO STORE: Refrigerate leftovers for up to 5 days.
• TO REHEAT: Rewarm leftovers in a baking dish in a 350°F oven (best method) or gently in the microwave.
• TO FREEZE: You can freeze this entire casserole either baked or unbaked for 3 months. Let thaw overnight in the refrigerator, then bake as directed.
• MAKE AHEAD: Assemble the casserole to the point of baking up to 2 days in advance and refrigerate (wait to add the corn flake topping, as it can become soggy). When ready to bake, add the topping, then bake as directed.
• TO USE FRESHLY GRATED POTATOES: Peel (optional) and grate the potatoes (you’ll need 6 cups or 2 pounds). Place them in a colander and rinse. Spread them onto a clean kitchen towel and pat very dry. Change out the towel and pat again to remove as much moisture as possible.
• HALVE IT. Recipe may halved and baked in an 8- or 9-inch square baking dish.

Nutrition

Serving: 1(of 10) | Calories: 455kcal | Carbohydrates: 63g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Potassium: 500mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1423IU | Vitamin C: 17mg | Calcium: 249mg | Iron: 15mg

More Comforting Potato Casseroles

When it comes to a crowd-pleasing side, it’s hard to beat a creamy, cheesy potato casserole!

Side Dishes

Cheesy Scalloped Potatoes

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Slow Cooker

Crockpot Scalloped Potatoes

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Casseroles

Healthy Sweet Potato Casserole

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Irresistibly caramelized on the outside and tender on the inside, these easy Bacon Brussels Sprouts are jeweled with pieces of crispy bacon and glazed with the delicious pure maple syrup.

I try to temper how aggressively I toot my own horn around here, but I must tell you that not one but two toddlers ate their entire serving of bacon Brussels sprouts and asked for second helpings.

Turns out the secret to making Brussels sprouts absolutely irresistible is adding bacon and maple syrup.

I’m not surprised but every time I take a bite, I am DELIGHTED. You will be too!

Everything You Need to Know about Bacon Brussels Sprouts

If you’re looking to elevate classic oven Roasted Brussels Sprouts, which are excellent for an everyday healthy side, look no further than a few humble strips of bacon with a kiss of maple syrup.

This dynamic duo is the secret to making next-level Brussels sprouts that are a total crowd-pleaser (like balsamic vinegar does with these Balsamic Brussels Sprouts).

Bacon Brussels sprouts are:

• A little salty—thanks to umami-rich bacon.
• A little sweet (but not too sweet)—thanks to the natural goodness of pure maple syrup and the sugars in roasted vegetables.
• Perfectly crisp—the bacon renderings paired with the natural sugar in the maple syrup helps them caramelize more intensely in the oven.

They combine Bacon Wrapped Brussels Sprouts with the glaze factor of Balsamic Brussels Sprouts into one stand-out side dish.

Long story short, when you want something special that will make even your most particular family members gush, these bacon Brussels sprouts are it!

How to Make Bacon Brussels Sprouts

Party guests or next-level weeknight at home—any occasion is the right occasion for fast and easy side dishes like this Brussels sprouts bacon recipe.

Be sure to line your baking pan with aluminum foil or parchment paper for easier clean up. That maple syrup gets sticky!

The Ingredients

• Brussels Sprouts. Once roasted, Brussels sprouts become delightfully crispy on the outside and melt-in-your-mouth tender on the inside. Brussels sprouts are also ultra-good for you. They’re packed with fiber, antioxidants, Vitamin K, and Vitamin C.
• Bacon. Makes anything better (hello, Bacon Wrapped Asparagus). As the bacon pieces bake, they become dark and crispy and impart scrumptious flavor onto the Brussels sprouts. It’s challenging not to immediately eat every piece of bacon right off the sheet pan!
• Maple Syrup. Coats the Brussels sprout in sweet, sticky, caramelized goodness, making them universally appealing (even to picky toddlers).
• Olive Oil. Helps the Brussels sprouts to caramelize and keeps them from burning.
• Salt + Pepper. A pinch of each for flavor. I’m going to add even more black pepper next time (feel free to do so the first time you try the recipe too).

The Directions

1. Line your baking sheet with foil for easy clean-up, then place the Brussels sprouts in the center.

2. Slice the bacon strips, and lay them on top of the Brussels sprouts.

3. Add oil, syrup, and seasoning. Toss to coat, then spread the Brussels sprouts into an even layer, scattering the bacon somewhat evenly.

4. Bake bacon Brussels sprouts for 20 to 30 minutes at 400 degrees F (the high heat is key) until the sprouts and the bacon are crisp. ENJOY!

Make Ahead and Storage Tips

• To Store. Place leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for 5 minutes or until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute. (Microwaving is less recommended, as the bacon and Brussels sprouts will become soggy and lose much of their crisp goodness).
• To Freeze. Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots left over, you certainly can freeze them and live with a softer result. Place cooked Brussels sprouts in an airtight freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

What to Serve with Bacon Brussels Sprouts

Easy enough for busy weeknights yet fancy enough to serve for your next dinner with the in-laws or a holiday celebration, bacon Brussels sprouts can pair with an array of main dishes.

• Poultry. Serve alongside your Roast Turkey on Thanksgiving, or pair with these easy Chicken Thighs in the Oven for a weeknight dinner.
• Beef and Pork. Brussels sprouts and this Air Fryer Pork Tenderloin or Air Fryer Steak are a match made in heaven.
• Seafood. The only thing I might love more than Brussels sprouts is salmon! Try pairing bacon Brussels spouts with my favorite Bourbon Glazed Salmon or Cedar Plank Salmon.
• Pasta. Looking for carbohydrates? Pair bacon Brussels spouts with maple syrup with this Brussels Sprouts Mac and Cheese for double the Brussels and double the goodness!

Recommended Tools

• Rimmed Baking Sheets. The ultimate tool for roasting veggies.
• Sharp Chef’s Knife. A sharp, sturdy knife is ideal for slicing Brussels sprouts.
• Non-Slip Cutting Board. This non-slip cutting board won’t move around while you’re cutting and chopping.

If you try this recipe, please leave a comment to let me know what you (and your pickiest eaters) think. Whether it’s your first time eating Brussels sprouts or your 500^th, I hope these are a 5-star hit in your home too!

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Maple Bacon Brussels Sprouts

Crispy, caramelized bacon Brussels sprouts with maple syrup are irresistible! The perfect easy side dish to dress up any dinner menu.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds Brussels sprouts trimmed and cut in half lengthwise
• 6 strips thick-cut bacon
• 1 tablespoon extra virgin olive oil
• 1 tablespoon maple syrup
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions

• Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil for easy clean up, and place the Brussels sprouts in the center. (If you prefer not to use foil, cook the Brussels sprouts directly on the pan or use a silicone baking mat.)
• Cut the bacon crosswise into 1/4-inch pieces. Place them on top of the Brussels sprouts.
  
• Drizzle the pan with olive oil and maple syrup and sprinkle with salt and pepper. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet, breaking apart the bacon and scattering it evenly throughout. For even better crisping, flip the Brussels sprouts so that they are all cut side down.
  
• Bake for 20 to 30 minutes until the Brussels sprouts are lightly charred on the outside, tender in the center, and the bacon is crisp. Note that the outer leaves of the Brussels sprouts will be very dark (this is the caramelized maple syrup; they taste amazing). Watch carefully towards the end of the baking time, as the total time will vary based on the size of your sprouts. Taste and season with additional salt and pepper as desired. Enjoy hot.
  

Video

Notes

• TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350°F for 5 or so minutes, until heated through. You can also reheat them on a plate in the microwave for 30 seconds to 1 minute.
• TO FREEZE: Because they can become soggy, I don’t recommend freezing roasted Brussels sprouts. However, if you end up with lots leftover, you certainly can freeze them. Place cooked Brussels sprouts in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Let roasted frozen Brussels sprouts thaw overnight in the refrigerator, then reheat as directed above.

Nutrition

Serving: 1(of 4) | Calories: 343kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 36mg | Potassium: 780mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1303IU | Vitamin C: 145mg | Calcium: 80mg | Iron: 3mg

Related Recipes

If you love Brussels sprouts as much as I do, then you’ll love these other Well Plated Brussels sprouts recipes:

Pizzas

Brussels Sprouts Bacon Pizza

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Side Dishes

Brussels Sprouts Casserole

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Salads

Shaved Brussels Sprouts Salad

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Layer on the love with these easy, CHEESY Scalloped Potatoes. Thinly sliced potatoes layered in a creamy sauce, then baked until hot, bubbly, and tender, they’re a pan of comfort and the number one side dish at our family holiday meals.

Why You’ll Love This Potato Side

• Easy Shortcut Method. No fussing with a roux! These are scalloped potatoes without béchamel sauce and no heavy creamy. Instead, this easy recipe uses potatoes’ own starches to thicken the casserole.
• Special-Occasion Worthy. Scalloped potatoes feel a little fancy, so they’re ideal for holidays and special events (think of them as the horizontal version of Hasselback Potatoes).
• Feeds a Crowd. This recipe yields a generous pan (not that you’ll have any leftover)!
• Make-Ahead Friendly. Like most of my casserole recipes, scalloped potatoes reheat well. You can fully bake them a day in advance, then rewarm them prior to serving.
• Essential. Whether it’s Easter, Thanksgiving, or Christmas, no holiday feast feels complete without a big pan of bubbling, cheesy potatoes (this Hash Brown Casserole is a similar favorite).

How to Make Cheesy Scalloped Potatoes

The Ingredients

• Yukon Gold Potatoes. Yukon golds, with their buttery flavor, are an excellent choice for scalloped potatoes.
• Sharp Cheddar Cheese. Cheesy scalloped potatoes are the best scalloped potatoes! The sharp cheddar stands out from the creaminess of the potatoes and sauce.
• Parmesan Cheese. Sprinkled on top for the perfect cheese-crusted lid. And parm makes just about everything better, right?
• Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
• Onion. Sautéed along with garlic for major flavor.
• Garlic. Brings these cheesy scalloped potatoes up another notch.
• Flour. The sliced potatoes are tossed in all-purpose flour, thickening the sauce while it cooks in the dish.

The Directions

1. Saute the Onion and Garlic. This builds flavor right from the start.

2. Add Milk. Do this slowly and stir.

3. Toss the Sliced and Peeled Potato in Flour. This will thicken up the sauce as they bake.

4. Layer. Start with 1/3 of the potatoes and some milk.

5. Add Some Cheese. These are cheesy from the inside out!

6. Layer More. You will have 3 layers of potatoes, cheese, and milk.

7. Bake. You’ll start by baking covered, then switch to uncovered.
8. Broil. Don’t walk away! You want the top golden, not burned.
9. Let Rest. The sauce will thicken up at room temperature. ENJOY!

Recipe Variations

• Loaded. Sprinkle with cooked, chopped bacon and chives (see Baked Bacon and Air Fryer Bacon for cooking methods).
• With Ham. See Scalloped Potatoes and Ham.
• Extra Fancy. Make Scalloped Potatoes with Goat Cheese.
• Caramelized Onion. Double the onions, then slice and caramelize them instead of doing a simple saute; this will take about 30 minutes on low.
• Slow Cooker. See Crockpot Scalloped Potatoes), but when you are craving a classic, this traditional scalloped potato recipe is the one.
• Gluten Free. Swap the all-purpose flour for a 1:1 gluten-free flour substitute.

Storage Tips

• To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.

What to Serve With Cheesy Scalloped Potatoes

A winning side for your holiday spread, cheesy scalloped potatoes are perfection with any of these classic starring mains, or with additional sides.

Holiday Main Dishes

• Turkey. See How to Cook a Turkey for the ultimate guide for fool-proof roasted turkey. Spatchcock Turkey and Air Fryer Turkey Breast are two other excellent optoins.
• Chicken. Chicken Piccata or Chicken Francaise are elevated (yet easy!) chicken dishes.
• Salmon. Try Salmon Patties for an Easter brunch, or this Poached Salmon for dinner.
• Braised Short Ribs. Oo-la-la these decadent short ribs would be so dreamy with the creamy scalloped potatoes.

More Yummy Sides

• Sweet Potato Souffle
• Drop Biscuits
• Roasted Brussels Sprouts with Garlic
• Corn Casserole

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

Recipe Tips and Tricks

• Use a Starchy Potato. Yukon golds or russet potatoes have enough starch to thicken the sauce. Between the two, I find the best potatoes for cheesy scalloped potatoes are Yukon gold potatoes. Their flavor is naturally richer and more buttery.
• Avoid Waxy Potatoes. They will be too firm after cooking; save them Roasted Red Potatoes instead!
• Slice the Potatoes Ultra Thin. Part of what makes these quick scalloped potatoes is how thinly the potatoes are sliced. For best results, I recommend a mandoline for even, razor-thin slices that don’t need to cook before layering them.

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Cheesy Scalloped Potatoes

The best cheesy scalloped potatoes recipe! Traditional scalloped potatoes with onions, creamy sauce, and yummy cheese. Easy without bechamel!

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 8 servings

Calories 313kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion ¼-inch diced
• 6 garlic cloves minced (about 2 tablespoons)
• 2 cups whole milk
• 2 teaspoons kosher salt divided
• ¼ teaspoon ground black pepper
• 3 pounds Yukon Gold potatoes about 6 to 8 medium
• 3 tablespoons all-purpose flour
• 6 ounces sharp cheddar cheese shredded (about 1 ½ cups)
• 1 ounce Parmesan cheese shredded (about ¼ cup)

Instructions

• Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13-inch casserole dish with nonstick spray and set aside.
• In a medium pot or wide skillet with high sides, heat the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Stir in the garlic and cook just until fragrant, about 1 minute more. Turn off the heat.
• Stir in the milk, 1 teaspoon of the salt, and the pepper. Set aside to cool.
• Peel the potatoes. With a mandoline or very sharp chef’s knife, slice the potatoes into VERY thin slices, about ⅛ to ¼-inch thick (thinner is better). Place potatoes in a large bowl. Sprinkle with the flour and remaining 1 teaspoon salt. With your hands, toss to coat the potatoes as evenly as possible.
• Spread one-third of the sliced potatoes evenly in the bottom of the prepared dish. Spoon 1 cup of the milk mixture over the top. Sprinkle with ½ cup shredded cheddar cheese. Repeat two more times so you have a total of 3 layers each of potato, the milk mixture, and the cheddar cheese, ending with the cheese on top.
• Lightly mist a large sheet of aluminum foil with nonstick spray. Cover the dish with foil spray-side down. Bake the scalloped potatoes for 35 minutes, then uncover and bake for an 25 additional minutes, until the potatoes are tender when pierced with a fork.
• Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil and return the pan to the oven for 1 to 3 minutes, until the cheese is golden brown and bubbly. Don’t walk away and let them burn!
• Allow the potatoes to stand at room temperature for 20 to 25 minutes prior to serving to allow the milk mixture to set and thicken (don’t worry, they

Notes

• *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
• TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
• TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
• TO FREEZE: I do not recommend freezing scalloped potatoes as they can become mealy.

Nutrition

Serving: 1of 8 | Calories: 313kcal | Carbohydrates: 37g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Potassium: 861mg | Fiber: 4g | Sugar: 5g | Vitamin A: 431IU | Vitamin C: 35mg | Calcium: 297mg | Iron: 2mg

Related Recipes

Here are more of my very favorite holiday side dish recipes with potatoes:

Side Dishes

Baked Potato

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Instant Pot

Instant Pot Mashed Potatoes

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Side Dishes

Oven Roasted Potatoes

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You know you love ham with potatoes, so let’s put the two together in a big, cheesy casserole of Scalloped Potatoes and Ham! Delicate slices of golden potatoes are layered with gooey cheddar cheese, cubed ham, and sautéed garlic and onion, encapsulated in a big, beautiful casserole with a crispy Parmesan cheese lid.

I know modesty is a virtue, but I must declare…

These old-fashioned scalloped potatoes and ham are the BEST recipe, and shockingly easy!

I perfected this quick and easy scalloped potato method over the years, such as with these Cheesy Scalloped Potatoes and their goat-cheese and rosemary cousin, Scalloped Potatoes with Goat Cheese.

These scalloped potatoes and ham are incredibly tender and creamy, and the just-right amount of richness.

The amount of cheese makes them plenty creamy, but not overpowering so the ham can stand out (and you’ll still feel like you have room for pie).

Creamy Scalloped Potatoes and Ham

Many scalloped potato recipes have you make a separate béchamel white sauce, but I found the potatoes do not consistently cook all the way through (and if we can make a recipe quick and easy, I’m all for it!).

Scalloped potatoes and ham are super creamy, but made without any heavy cream.

The trick is to toss thinly-sliced potatoes in flour first, then layer with cheese and a broth-milk-garlic-onion sauce.

The white sauce melds and thickens while it cooks in the oven.

For a slow cooker method, try these Crockpot Scalloped Potatoes. They are equally dreamy!

How to Make the Best Scalloped Potatoes and Ham

To best make scalloped potatoes with ham, a mandoline is your friend, which allows you to thinly and evenly slice the potatoes.

The Ingredients

• Potato. I recommend Yukon gold potatoes over russet for scalloped potatoes, as they have a naturally buttery flavor, making the dish more rich. You can swap russets if you prefer.
• Ham. Use diced, cooked ham. This recipe is perfect for using leftover ham, or you can pick up precooked, thick-cut ham from the deli counter.
• Cheese. Sharp cheddar cheese is the classic choice to layer with scalloped potatoes, but other melty cheeses such as gruyere would be divine. Parmesan cheese is sprinkled on the top for a final cheesy, salty finish.
• Milk. This recipe uses milk instead of heavy cream, but still leaves the scalloped potatoes plenty creamy.
• Broth. Using broth for part of the sauce, rather than cream or more milk, balances the richness of the ham and cheddar cheese.
• Butter. For sautéeing the onion and garlic.
• Onion. Mix in the milk and broth sauce to layer in flavor.
• Garlic. An essential ingredient when there are potatoes involved (like these Garlic Mashed Potatoes).
• Salt and Pepper. Season with salt to taste, as the saltiness of your ham may vary.
• Fresh Herbs. Fresh chives, thyme, or parsley make a pretty final garnish.

The Directions

1. Cook onion and garlic in butter.

2. Turn off the heat and stir in the milk, broth, salt and pepper.

3. Peel and thinly slice the potatoes.

4. Toss peeled and sliced potatoes in flour.

5. Spread one-third of the potatoes in a casserole dish.

6. Layer milk-broth mixture, followed by ham, and cheddar cheese.

7. Repeat and end with cheddar. Bake scalloped potatoes and ham, covered, at 375 degrees F for 35 minutes, then uncover and bake 25 minutes more. Sprinkle with Parmesan cheese, and then broil until golden and bubbly. Let stand. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container after cooled in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
• To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.

What to Serve with Scalloped Potatoes and Ham

• Soup. Asparagus Soup for spring and Spicy Butternut Squash Soup for fall.
• Salad. 7 Layer Salad is beautiful, Spinach Strawberry Salad with Balsamic Poppy Seed Dressing is always fresh, and Arugula Salad is my go-to staple.
• Additional Casseroles. Because you can’t have too much cheese during the holidays (or ever), make some Corn Casserole or Cauliflower Casserole.

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

The Best Mandoline

This mandoline easily slices fruits and vegetables with four different adjustable thicknesses. It’s dishwasher safe too!

Get on AMazon

Cheesy scalloped potatoes are always a hit, and now you have a version with ham to try. YUM!

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Scalloped Potatoes and Ham

Classic sliced potatoes get an upgrade with diced ham and melty cheddar cheese. A stellar, easy side for any occasion!

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12 (1, 9×13-inch casserole dish)

Calories 202kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion 1/4-inch diced
• 6 garlic cloves minced (about 2 tablespoons)
• 1 cup whole milk
• 3/4 cup low sodium chicken broth or vegetable broth
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon ground black pepper
• 3 pounds Yukon Gold potatoes about 6 to 8 medium potatoes
• 3 tablespoons all-purpose flour
• 2 cups 1/4 to 1/2-inch diced cooked ham
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 tablespoons finely grated Parmesan cheese
• Chopped fresh chives thyme, or parsley, optional for serving

Instructions

• Place a rack in the center of your oven and preheat to 375 degrees F. Coat a 9×13 inch casserole dish with nonstick spray and set aside.
• In a medium pot or skillet with high sides, melt the butter over medium-low heat. Add the onion. Cook for 8 to 10 minutes, stirring often, until translucent. Adjust the heat as needed so the onion softens but does not brown. Stir in the garlic and cook just until fragrant, about 1 minute more.
  
• Turn off the heat. Stir in the milk, broth, 1 teaspoon of the salt, and the black pepper. Set aside.
  
• Peel the potatoes. With a mandoline slicer (this is the easiest!) or a sharp chef’s knife, carefully cut the potatoes into VERY thin slices (about 1/8-inch thick; don’t cut larger or they may not cook through). Place the potato slices in a large bowl and sprinkle with the flour and remaining 1/2 teaspoon salt. With your hands, toss to combine
  
• Spread one-third of the sliced potatoes in the bottom of the prepared dish. Spoon 1 cup of the milk-broth mixture over the top and sprinkle with 2/3 cup of the ham and one-third of the shredded cheddar cheese. Repeat layers twice more, so you have 3 layers each of potato, milk-broth, ham, and cheddar (you’ll end with the cheddar).
  
• Lightly mist a large piece of aluminum foil with nonstick spray. Cover the dish with the foil, placing it spray-side down, and bake for 35 minutes. Uncover and bake for 25 additional minutes.
• Remove the dish from the oven and sprinkle with the Parmesan cheese. Turn the oven to broil. Return the pan to the oven and let broil until the cheese is golden brown and bubbly, about 1 to 3 minutes (keep an eye on it!).
• Sprinkle with the herbs. Allow the dish to stand at room temperature for 20 to 25 minutes to allow the milk mixture to set and thicken. Enjoy hot, with additional salt and pepper to taste (the amount of salt you need will vary based on the saltiness of your ham and broth).

Video

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 24g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Potassium: 605mg | Fiber: 3g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 1mg

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Give your holiday scalloped potatoes a creamy, tangy twist with Scalloped Potatoes with Goat Cheese. Thinly-sliced Yukon golds are layered with goat cheese and earthily flavored with garlic and rosemary, they’re easy to prepare and made without any heavy cream.

My love of sides (here’s looking at you Mashed Butternut Squash and Healthy Sweet Potato Casserole) led me to create this recipe for these creamy scalloped potatoes with goat cheese.

They have all the flavor and presentation of traditional Scalloped Potatoes, but with a slight deviation with the delightfully unexpected goat cheese addition.

Serve as a standalone side with any special dinner, or alongside your entire holiday spread.

How to Make Scalloped Potatoes with Goat Cheese

This recipe is easy because you don’t have to make a separate béchamel sauce, and the results are irresistibly velvety.

Plus did we mention GOAT CHEESE?!

Layers of heaven, here we come!

The Ingredients

• Yukon Gold Potatoes. Yukon Gold potatoes are my recommended best potatoes for this recipe (and both Scalloped Potatoes and Ham and Crockpot Scalloped Potatoes).

• Goat Cheese. While you may have tried scalloped potatoes without cheese (hello Cheesy Scalloped Potatoes), the goat cheese adds the creamy decadence and mouthfeel that these potatoes demand, along with a subtle tang that makes the recipe taste far more interesting. (If you love goat cheese, serve these Fig Goat Cheese Appetizer Bites as an appetizer.)
• Parmesan Cheese. Salty, cheesy, and wonderful when paired with the goat cheese…and just about everything else.
• Whole Milk. The secret to obtaining a perfectly creamy, tender texture without using cream.
• Garlic and Rosemary. Two other big flavor boosters. They give the potatoes the much-needed freshness that other from-scratch scalloped potatoes recipes often lack.

The Directions

1. Slice your potatoes.

2. Place the potatoes in a large bowl and add olive oil and spices. Toss to coat.

3. Spread a portion of the potato slices in the bottom of the casserole dish.

4. Scatter with goat cheese. Repeat the steps, making layers.

5. Pour milk over the top of the dish, then finish it off with Parmesan cheese.

6. Baked scalloped potatoes covered at 400 degrees F for 30 minutes, then uncover and bake 15 minutes more, until bubbly and golden. Top with rosemary, and serve hot. ENJOY!

Storage Tips

• To Store. Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. You can make these potatoes ahead and reheat them. Gently reheat leftovers in an oven-safe baking dish covered with foil in the oven at 350 degrees F until warmed through, adding additional splashes of milk as needed. You can also reheat this dish in the microwave until hot, though I recommend the oven for the best texture.
• To Freeze. Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. Note that potatoes do tend to become mealy when frozen, so only freeze as a last resort, or if you don’t mind a less than optimal texture.

What to Serve with Scalloped Potatoes with Goat Cheese

• Scalloped potatoes with goat cheese are fabulous standalone side for a special meal, such as with roasted chicken or beef, or with a vegetarian main dish such as roasted vegetables or a quiche.
• Or, pair them with even more favorite sides for your full holiday spread, like Mashed Sweet Potatoes, Roasted Asparagus, or Cornbread Stuffing.

Recommended Tools to Make this Recipe

• Mandoline. For easy, uniform slicing.
• Casserole Dish. Essential for any and all baked sides.
• Liquid Measuring Cups. These are my favorite for measuring liquids.

The Best Mandoline

This mandoline easily slices fruits and vegetables with four different adjustable thicknesses. It’s dishwasher safe too!

Get on AMazon

Your company will be oo-ing and ahh-ing with every bite of these cheesy, creamy gourmet twist on scalloped potatoes.

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Scalloped Potatoes with Goat Cheese

Scalloped potatoes are layered with creamy goat cheese, garlic, and rosemary, for an irresistible side dish and spin on scalloped potatoes.

Course Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 244kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 pounds small Yukon gold potatoes scrubbed with peels on*
• 3 tablespoons extra virgin olive oil
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 5 ounces goat cheese
• 1/4 cup whole milk
• 1/3 cup freshly grated Parmesan cheese
• 1 tablespoon finely chopped fresh rosemary

Instructions

• Preheat oven to 400 degrees F. Lightly grease a 1 1/2 to 2-quart casserole dish with baking spray. Set aside.
• With a mandoline or sharp chef’s knife, slice the potatoes into very thin slices, 1/8-inch-thick or less. Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle with the minced garlic, salt, and pepper. Toss to coat the slices as evenly as you can.
• Spread 1/3 of the potato slices in the bottom of the prepared dish.
• Crumble half of the goat cheese over the top. Repeat with the next 1/3 of the potatoes, the remaining goat cheese, and finish by layering on the final third of the potatoes. The potatoes may discard some liquid as they rest in the bowl. If this happens, simply leave the liquid in the bottom bowl and shake the potato slices gently in your hands to remove excess liquid before layering them in the dish.
• Pour the milk evenly over the top of the dish, then sprinkle with the Parmesan cheese.
• Cover the dish with foil, bake for 30 minutes, then uncover and bake for 15 additional minutes, until the top has browned. Scatter the rosemary over the top. Serve ho

Video

Notes

• *I do not recommend russet potatoes for this recipe, as they have less flavor, a dryer texture, and thicker skin than Yukon golds.
• TO MAKE AHEAD: The dish can be prepared through Step 3 one day in advance (wait to add the milk/cheese until just before you bake). Store covered in the refrigerator, let come to room temperature, then continue with the recipe as directed.
• TO MAKE FOR A CROWD: This recipe can be doubled and baked in a 3-quart casserole dish. You may need to adjust the baking time.
• TO STORE: Place cooked and cooled leftovers in an airtight storage container in the refrigerator for up to 4 days. 
• TO REHEAT: Gently reheat leftovers in an oven-safe baking dish in the oven at 350 degrees F until warmed through, adding a splash of broth as needed. You can also reheat this dish in the microwave until hot.
• TO FREEZE: Store cooked and cooled leftovers in a freezer-safe storage container in the freezer for up to 3 months. Let thaw in the refrigerator overnight before reheating. 

Nutrition

Serving: 1of 6 | Calories: 244kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 17mg | Potassium: 520mg | Fiber: 3g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 1mg

Related Recipes

Here are more of my very favorite holiday side dish recipes with potatoes:

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