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.

☆☆☆☆☆ 0 votes
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

How to Make Cheesy Scalloped Potatoes with Bacon in the Smoker


  • 1Preheat the smoker to 250f (121c).
  • 2Gather your ingredients.
  • 3Finely chop the onion, and mince the garlic.
  • 4Place a skillet over medium heat, and add the bacon.
  • 5Cook the bacon until lightly browned.
  • 6Remove bacon from pan, drain on paper towels, and reserve.
  • 7Chef’s Note: Reserve about 2 tablespoons of the bacon grease.
  • 8Slice the potatoes about 1/8 inch thick.
  • 9Add the butter to a saucepan, over medium heat.
  • 10When the foaming subsides, add the onion and garlic.
  • 11Stir until the onions are softened, about 5 minutes.
  • 12Add the flour, and continue to cook over medium-low heat for about 5 minutes.
  • 13Chef’s Tip: This additional cooking will help to cook the “flour” taste out of the roux.
  • 14When your spoon can trace a path in the pan, the roux is ready.
  • 15Add the milk, and continue to stir over medium low heat.
  • 16As the mixture begins to thicken, add a bit of salt and pepper, to taste.
  • 17Chef’s Tip: Remember good cooks season as they work.
  • 18When the sauce has thickened, remove the saucepan from the heat and reserve.
  • 19Chef’s Note: Congratulations, you’ve just made a basic white sauce.
  • 20Mix the two cheeses together
  • 21Use a bit of bacon grease to coat the cast iron skillets, or similar containers.
  • 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.
  • 23Add a generous layer of sliced potatoes.
  • 24Cover with about two tablespoons of the white sauce.
  • 25Add on some salt and pepper.
  • 26Add on some bacon.
  • 27Add on some cheese.
  • 28Repeat the layering process:
    White sauce
    By the time you reach the top of the skillet, you should have about four layers.
  • 29Place in the smoker.
  • 30Add your favorite wood chips (mine were apple wood). And let the smoke do it’s magic.
  • 31Cook until the top is brown and bubbly, about 1.5 – 2 hours.
  • 32Go rustic and serve to your guests directly out of the skillet… along with your favorite protein. Enjoy.
  • 33Keep the faith, and keep cooking.

Printable Recipe Card

About Cheesy Scalloped Potatoes with Bacon in the Smoker

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