Creamy, crispy and cheesy, these Smoked Scalloped Potatoes will be the most requested side at the BBQ table! A simple and easy recipe to make, these potatoes just may end up being the staple of your backyard events.
Bake your thick cut bacon at 400° for about 25 minutes or until it reaches your desired level of crispiness. Once done in the oven, allow the bacon to rest at room temperature for a few minutes. Dice the bacon and set aside.
In a small saute pan, saute your diced onion in oil. You'll want to cook the onions down until soft and tender.
In a small mixing bowl combine the heavy cream, sour cream, mayo, onions, bacon, garlic powder, onion powder, salt and pepper. Mix well so that all of the sauce's ingredients and combined.
Preparing the potatoes
Slice the potatoes very thinly. If you use a mandoline slicer, always use a pronged food holder or cut resistant gloves.
Preparing the Smoked Scalloped Potatoes
Using a middle of the road strength wood like Maple, Prepare your smoker as needed and preheat it to the temperature of 250° (try to maintain between 250° and 275°, but not any higher).
First, cover the bottom of your 9x13 ceramic baking dish with a thin layer of your sauce.
Layer a third of your potatoes, not stacking them but rather overlapping just the edges of your potatoes. Be sure to cover the potatoes evenly across the entire layer.
Spread a layer of your cream sauce across the top of your cheese. The sauce should go on thick so keep an eye on how much sauce you are using.
Repeat this layer 2 more times and top with the mixed cheeses that were set aside.
Cooking the Smoked Scalloped Potatoes
Place your baking dish into the smoker and smoke uncovered for 2 hours at 250°
Remove the baking dish and cover with aluminum foil.
Place the dish back into the smoker and resume cooking for another 1.5 to 2 hours or until the potatoes are fork tender.
Once the potatoes are done, nice and tender, top with your desired topping, if any, and serve.