Cheesy Scalloped Potatoes with Bacon in the Smoker

Andy Anderson !


I love scalloped potatoes… What’s not to love about potatoes and cheese? And with the addition of bacon to the mix, and some nice slow smoking going on… Well, all I can say is, Brilliant.

The recipe is not difficult to put together, and you might already have the ingredients you need to make this tasty dish.

As a matter of fact, you don't really need to do this dish in the smoker; however, you will lose that great smoky taste if you do it in the oven.

So, you ready… Let’s get into the kitchen.

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20 Min
2 Hr


4 slice
thick pepper bacon, chopped into small pieces
1 1/2 oz
yellow onion, finely chopped
2 clove
garlic, minced
4 Tbsp
flour, all-purpose variety
4 Tbsp
sweet butter, unsalted
2 c
milk, whole fat
1 lb
potatoes, yukon gold
4 oz
cheddar, extra sharp and freshly grated
4 oz
gruyere, freshly grated
freshly ground black pepper, to taste
kosher salt, to taste


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1Preheat the smoker to 250f (121c).

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2Gather your ingredients.

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3Finely chop the onion, and mince the garlic.

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4Place a skillet over medium heat, and add the bacon.

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5Cook the bacon until lightly browned.

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6Remove bacon from pan, drain on paper towels, and reserve.

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7Chef’s Note: Reserve about 2 tablespoons of the bacon grease.

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8Slice the potatoes about 1/8 inch thick.

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9Add the butter to a saucepan, over medium heat.

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10When the foaming subsides, add the onion and garlic.

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11Stir until the onions are softened, about 5 minutes.

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12Add the flour, and continue to cook over medium-low heat for about 5 minutes.

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13Chef’s Tip: This additional cooking will help to cook the “flour” taste out of the roux.

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14When your spoon can trace a path in the pan, the roux is ready.

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15Add the milk, and continue to stir over medium low heat.

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16As the mixture begins to thicken, add a bit of salt and pepper, to taste.

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17Chef’s Tip: Remember good cooks season as they work.

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18When the sauce has thickened, remove the saucepan from the heat and reserve.

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19Chef’s Note: Congratulations, you’ve just made a basic white sauce.

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20Mix the two cheeses together

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21Use a bit of bacon grease to coat the cast iron skillets, or similar containers.

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22Chefs Note: My cast-iron skillet's are 6 inches across. You don't have to use cast-iron, of course. And, you could even do a larger container and make one instead of two. It's totally up to you.

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23Add a generous layer of sliced potatoes.

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24Cover with about two tablespoons of the white sauce.

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25Add on some salt and pepper.

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26Add on some bacon.

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27Add on some cheese.

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28Repeat the layering process:
White sauce
By the time you reach the top of the skillet, you should have about four layers.

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29Place in the smoker.

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30Add your favorite wood chips (mine were apple wood). And let the smoke do it’s magic.

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31Cook until the top is brown and bubbly, about 1.5 – 2 hours.

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32Go rustic and serve to your guests directly out of the skillet… along with your favorite protein. Enjoy.

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33Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Soy Free