cheesy scalloped potatoes with bacon in the smoker

★★★★★ 1 Review
ThePretentiousChef avatar
By Andy Anderson !
from Wichita, KS

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.

serves 4
prep time 20 Min
cook time 2 Hr
method Smoke

Ingredients For cheesy scalloped potatoes with bacon in the smoker

  • 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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How To Make cheesy scalloped potatoes with bacon in the smoker

  • 1
    Preheat the smoker to 250f (121c).
  • 2
    Gather your ingredients.
  • 3
    Finely chop the onion, and mince the garlic.
  • 4
    Place a skillet over medium heat, and add the bacon.
  • 5
    Cook the bacon until lightly browned.
  • 6
    Remove bacon from pan, drain on paper towels, and reserve.
  • 7
    Chef’s Note: Reserve about 2 tablespoons of the bacon grease.
  • 8
    Slice the potatoes about 1/8 inch thick.
  • 9
    Add the butter to a saucepan, over medium heat.
  • 10
    When the foaming subsides, add the onion and garlic.
  • 11
    Stir until the onions are softened, about 5 minutes.
  • 12
    Add the flour, and continue to cook over medium-low heat for about 5 minutes.
  • 13
    Chef’s Tip: This additional cooking will help to cook the “flour” taste out of the roux.
  • 14
    When your spoon can trace a path in the pan, the roux is ready.
  • 15
    Add the milk, and continue to stir over medium low heat.
  • 16
    As the mixture begins to thicken, add a bit of salt and pepper, to taste.
  • 17
    Chef’s Tip: Remember good cooks season as they work.
  • 18
    When the sauce has thickened, remove the saucepan from the heat and reserve.
  • 19
    Chef’s Note: Congratulations, you’ve just made a basic white sauce.
  • 20
    Mix the two cheeses together
  • 21
    Use a bit of bacon grease to coat the cast iron skillets, or similar containers.
  • 22
    Chefs 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.
  • 23
    Add a generous layer of sliced potatoes.
  • 24
    Cover with about two tablespoons of the white sauce.
  • 25
    Add on some salt and pepper.
  • 26
    Add on some bacon.
  • 27
    Add on some cheese.
  • 28
    Repeat the layering process: Potatoes White sauce Salt/Pepper Bacon Cheese By the time you reach the top of the skillet, you should have about four layers.
  • 29
    Place in the smoker.
  • 30
    Add your favorite wood chips (mine were apple wood). And let the smoke do it’s magic.
  • 31
    Cook until the top is brown and bubbly, about 1.5 – 2 hours.
  • 32
    Go rustic and serve to your guests directly out of the skillet… along with your favorite protein. Enjoy.
  • 33
    Keep the faith, and keep cooking.
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