cheesy scalloped potatoes with bacon in the smoker

How To Make cheesy scalloped potatoes with bacon in the smoker

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  1

  Preheat the smoker to 250f (121c).
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  2

  Gather your ingredients.
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  3

  Finely chop the onion, and mince the garlic.
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  4

  Place a skillet over medium heat, and add the bacon.
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  5

  Cook the bacon until lightly browned.
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  6

  Remove bacon from pan, drain on paper towels, and reserve.
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  7

  Chef’s Note: Reserve about 2 tablespoons of the bacon grease.
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  8

  Slice the potatoes about 1/8 inch thick.
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  9

  Add the butter to a saucepan, over medium heat.
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  10

  When the foaming subsides, add the onion and garlic.
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  11

  Stir until the onions are softened, about 5 minutes.
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  12

  Add the flour, and continue to cook over medium-low heat for about 5 minutes.
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  13

  Chef’s Tip: This additional cooking will help to cook the “flour” taste out of the roux.
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  14

  When your spoon can trace a path in the pan, the roux is ready.
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  15

  Add the milk, and continue to stir over medium low heat.
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  16

  As the mixture begins to thicken, add a bit of salt and pepper, to taste.
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  17

  Chef’s Tip: Remember good cooks season as they work.
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  18

  When the sauce has thickened, remove the saucepan from the heat and reserve.
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  19

  Chef’s Note: Congratulations, you’ve just made a basic white sauce.
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  20

  Mix the two cheeses together
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  21

  Use a bit of bacon grease to coat the cast iron skillets, or similar containers.
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  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.
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  23

  Add a generous layer of sliced potatoes.
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  24

  Cover with about two tablespoons of the white sauce.
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  25

  Add on some salt and pepper.
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  26

  Add on some bacon.
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  27

  Add on some cheese.
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  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.
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  29

  Place in the smoker.
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  30

  Add your favorite wood chips (mine were apple wood). And let the smoke do it’s magic.
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  31

  Cook until the top is brown and bubbly, about 1.5 – 2 hours.
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  32

  Go rustic and serve to your guests directly out of the skillet… along with your favorite protein. Enjoy.
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  33

  Keep the faith, and keep cooking.
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