Cheesy Scalloped Potatoes With Bacon In The Smoker Recipes

CHEESY SCALLOPED POTATOES AND BACON

Steps:

• Cook bacon until done, but not crispy. Set aside on paper towels to absorb grease and pat dry. Cut into bite sized pieces when cool.
• Wash potatoes. Bring a large saucepan of water to a boil. Add salt to the boiling water, then add the potatoes. Cook for 10-15 minutes in boiling water (the potatoes will finish cooking in the oven). Set aside and allow to cool. Once you're able to work with the half-cooked potatoes, slice them into 1/2" pieces.
• In saucepan, melt butter. Saute the onion slices until just tender; remove from pan and set aside. Making sure you still have enough butter in your pan, stir in flour and milk, whisking until smooth. Cook over low heat, stirring/whisking constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon.
• In a buttered 9x13 quart casserole, layer potatoes, onion, and cheese mixture. Continue to add layers until about one inch from the top, finishing off the top layer with the cheese mixture.
• Bake in a preheated 350°F oven, covered, for 45 minutes. Take the cover off of the casserole dish, sprinkle with green onions, and bake for another 5 minutes uncovered. Sprinkle lightly with garlic salt before serving, if desired.

CHEESY SCALLOPED POTATOES WITH BACON IN THE SMOKER

Steps:

• 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.

CHEESY SCALLOPED POTATOES WITH BACON AND GREEN ONIONS

Steps:

• Cook potato slices, covered, in boiling water to cover for 5 minutes; drain well.
• Place the potato slices in a greased 13 x 9 x 2 inch baking dish.
• Sprinkle with the bacon and green onion; set aside.
• Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth.
• Cook 1 minute, stirring constantly.
• Gradually add half-and-half; cook over medium heat, stirring constantly, until the mixture is slightly thickened and bubbly.
• Add the minced garlic, bag leaf, salt, celery seed, black pepper, and cheddar cheese, stirring until the cheese melts.
• Remove the bay leaf and discard.
• Pour the cheese sauce over the reserved potato slices.
• Cover and bake at 350 degrees Fahrenheit for 30 minutes.
• Remove cover, and bake an additional 15 minutes or until the potatoes are tender and the top is lightly browned.

CHEESY BACON SCALLOPED POTATOES

Steps:

• Peel and slice potatoes and set aside in a bowl of cold water.
• Saute onion with 1 tablespoons butter until golden. Add garlic and continue to saute until garlic is lightly colored. Remove from heat and set aside.
• In small sauce pan melt 2 tablespoons butter add 3 tablespoons flour. Stir constantly until mixture begins to bubble. Slowly add milk and stir constantly bringing sauce to a boil. Reduce heat and simmer for 2-4 minutes until sauce is thickened.
• Drain potatoes. Spray or grease 2 qt casserole dish and add potatoes, sauteed onions/garlic, and pour sauce over potatoes. Salt and pepper to taste (you can tell by tasting the sauce). Mix well. Sprinkle bacon pieces and cheese crumbles then lightly hand mix throughout dish.
• Optional: you can sprinkle parmesan cheese on top and/or 1/4 cup bread crumbs mixed with 2 tbsp melted butter for a crispier topping.
• Bake at 400°F for 1 - 1 1/2 hours uncovered or until top is golden brown and potatoes are tender. Cover with foil for the first 45 - 60 minutes of the cooking time if you add the bread crumb mixture or else it will burn with this high temp/long cook time.