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


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.

About this Recipe

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