Cheesy Smokey Scalloped Potatoes

I mentioned a while back that I was working on perfecting a scalloped potato recipe. Well, I believe we are there. My Cheesy, Smokey Scalloped Potatoes are inspired by the classic Betty Crocker recipe. I eliminated the flour and added a wonderful mix of smokey flavors. In this recipe, I used cheddar cheese, but I've also used gouda or other cheese mixes in the past.

These potatoes will be on the table New Year's Eve in our house, along with Roasted Broccoli and a smoked roast. I do hope that you and yours had a wonderful Christmas and that you enjoyed each other and all the amazing flavors of the season.

I used red potatoes with their skin on for this recipe, but you can easily substitute Yukon gold or russets. Whichever you choose, just make sure to slice them thinly. A mandolin slicer will make quick work of the potatoes. I use one like this (affiliate link). Yes there are fancier ones out there, but my kitchen storage is limited, and I need items that don't take up a lot of room.

After slicing the potatoes, layer half of them in a prepared casserole dish. Preheat the oven to 350ºF. While the oven is heating, prepare the cheese sauce.

Melt the butter in a sauce pan over medium heat. Add the onions and the garlic, and sauté until the onions are translucent. Add the arrowroot starch (affiliate link), stirring constantly for about two minutes. Slowly pour in the milk, stirring constantly to create a smooth sauce. Add the pepper and smoked paprika, stirring frequently until sauce begins to thicken, about five minutes. Add the shredded cheese and bacon. Stir until the cheese melts, then remove from heat.

Pour half the sauce over the potatoes in the casserole dish. Layer the remainder of the potatoes, and pour the rest of the sauce over the top.

Bake covered for about thirty minutes, then remove the cover and bake another hour. Potatoes are done when you test them with a fork, and they are tender. Let stand for about 10 minutes before serving.

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Cheesy Smokey Scalloped Potatoes

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 55 minutes

These potatoes are inspired by the classic Betty Crocker recipe that my grandmother used to make, but cheese, bacon, and smoked paprika add a new depth of flavor.

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Ingredients

• 6 medium red potatoes, skin on, sliced thinly
• 5 tablespoons butter
• 1 medium onion, diced
• 2 tablespoons arrow root starch
• 1 teaspoon pepper
• 2 cups milk
• 2 cloves garlic minced
• 1 teaspoon smoked paprika
• 5 slices cooked bacon chopped
• 1 ½ cups cheddar cheese shredded

Instructions

1. Preheat oven to 350ºF.
2. Slice the potatoes thinly, ¼ inch or less. Place half of them in a casserole dish.
3. In a sauce pan over medium heat, melt the butter, then add the diced onion and minced garlic. Sauté until the onions are translucent, then add the arrowroot starch. Continue to cook and stir for about 2-3 minutes to create a roux.
4. Slowly pour in the milk, stirring constantly to create a smooth sauce. Add the pepper and smoked paprika, stirring frequently until sauce begins to thicken, about 5 minutes.
5. Add the shredded cheese and bacon. Stir until the cheese melts, then remove from heat.
6. Pour half the sauce over the potatoes in the casserole dish.
7. Layer the remainder of the potatoes, and pour the rest of the sauce over the top.
8. Bake covered for about 30 minutes, then remove the cover and bake another hour. Potatoes are done when you test them with a fork, and they are tender. Let stand for about 10 minutes before serving.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 450Total Fat 24gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 9gCholesterol 69mgSodium 486mgCarbohydrates 41gFiber 4gSugar 3gProtein 17g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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