Smoked Scalloped Potatoes features rich smoky Gouda cheese and creamy Yukon gold potatoes, for a delicious twist on a classic.
Rich and comforting, these smoked Gouda scalloped potatoes taste like you smoked them in your smoker all day, even if you don't have one!
Why You'll Love These Smoked Cheesy Potatoes
Whether you're hosting a cozy dinner party or whipping up a comforting side dish, these Smoked Scalloped Potatoes are guaranteed to steal the show.
They're perfect alongside roasted chicken, grilled steak, or even enjoyed on their own as a decadent vegetarian main course.
- Foolproof Béchamel: Ditch the plain béchamel and try layering technique for a béchamel that magical makes itself in the casserole dish!
- Smoky and creamy: Tender, thin sliced Yukon Gold potatoes blend with rich, complex notes of smoked Gouda for flavor bomb.
- Effortlessly Elegant: No stove top sauce making, just simple layering and baking. Yet looks like you spent hours making!
- Versatile: This Smoked Scalloped Potatoes recipe is a guaranteed showstopper. Its elegant presentation and flavor complement just about any main course you choose.
Jump to:
- Why You'll Love These Smoked Cheesy Potatoes
- Smoked Scalloped Potatoes Ingredients
- How To Make Smoked Scalloped Potatoes
- Tips for Success
- Substitutions and Variations
- Serving Suggestions
- Storage and Freezing
- Related Recipes
- Equipment
- Frequently Asked Questions
- More Delish Ideas
- Smoked Scalloped Potatoes with Smoked Gouda
Smoked Scalloped Potatoes Ingredients
You can use any variety of potatoes you feel like when make these scalloped potatoes, however the tender, less starchy Yukon potatoes really lend themselves perfectly to the recipe.
- White Potatoes - About 5 medium sized potatoes for a total of 3 cups of sliced Yukon Golds potatoes work the best.
- Onion - Chopped
- Flour
- Whole Milk
- Butter, cubed
- Smoked Gouda cheese - Shredded.
- Parsley - Chopped for garnish.
- Salt & pepper - To taste.
How To Make Smoked Scalloped Potatoes
This recipe is surprisingly easy to prepare. Simply layer the potatoes, sauce, and cheese, let the oven do its magic, and emerge with a dish that's both impressive and satisfying.
Preheat your oven to 375 F, and center the rack in the oven. Grease an 8 x 8 baking dish with butter or non stick spray. Peel the potatoes.
Peel And Slice The Yukon Gold Potatoes
- Use the mandolin to slice the potatoes into even, thin slices.
- Chop the onions. Spread a layer of the potatoes on the bottom of the prepared baking dish.
Layer The Potato Slices
- Alternate layers of potatoes, chopped onions, flour, salt, and pepper. You should have 3 layers. Top the last flour layer with the cubed butter.
- Heat the milk in the microwave for 1 minute. Pour over the top of the butter and flour top layer. You can use Half & Half for an even creamier, richer sauce.
Top With Smoked Gouda Cheese And Bake
- Top with shredded Gouda cheese (or smoked Gouda cheese).
- Bake covered until the potatoes are fork tender, about 50 minutes.
- Uncover and bake an additional 15 minutes until the cheese top bubbles and starts to brown.
- Broil for 2-5 minutes to get a nice golden brown top, if needed.
- Remove from the oven and let stand for 20 minutes or until the sauce thickens.
Tips for Success
- Grate or shred the Gouda cheese up as it blends into the dish easier than cheese slices.
- A Mandolin will help you get an even thickness of slices.
- Put potatoes in a single layer, minimally overlapping smaller pieces with larger pieces.
- Place a cookie sheet or drip pan under the baking dish to catch anything that bubbles over.
- Be sure to let your smoked scalloped potatoes rest for 20 minutes before serving. This allows the potatoes to set up and not slide everywhere when you cut into them.
Substitutions and Variations
- Substitute the milk with Half & Half, or even heavy cream for a thicker, richer sauce.
- You can use any variety of smoked cheese to create the perfect smoked scalloped potatoes side dish.
- Swap Yukon golds for russets for a slightly sturdier texture.
- Add chopped ham, bacon, or cooked sausage for a heartier twist.
- Experiment with different smoked cheeses like Gruyère or Monterey Jack for a personalized flavor profile.
Serving Suggestions
Forget ordinary scalloped potatoes, smoked Gouda cheese literally transforms the ordinary into the extra ordinary.
Smoked Gouda gives you that perfect smoker taste, for smoked cheesy potatoes, whether you have a Traeger or not!
Serve with Maple Bourbon Glazed Ham for a holiday meal. So good, you'll want to make this dish for special occasions!
For additional Holiday Menu ideas see our:
- Dutch Oven Turkey Breast
- Air Fried Turkey Breast
- Baked Sweet Potato Slices
- Spinach Artichoke Baked Pasta
- Baked Brie with Cranberries
- Air Fryer Bacon Wrapped Asparagus
- Southern Sweet Potato Casserole
- Orange Fluff Salad
- Pecan Upside Down Cake
Storage and Freezing
- Store leftovers in the refrigerator, covered for up to 5 days.
- Freeze in a freezer safe container for up to 3 months.
- Defrost in the refrigerator the day before reheating.
- Reheat at 350 F for about 30 minutes.
Related Recipes
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides. Below are the tools you need to make these smoked scalloped potatoes.
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- 8x8 Baking Dish
- Mandolin for slicing the potatoes
Frequently Asked Questions
The curdling is caused by high heat, which is hard to avoid in an oven. So to keep the sauce together, tackle it before the dish goes in the oven by making a smooth cheese sauce. You can also layer the potatoes and cheese with flour so that the cheese sauce self makes during the bake.
YES! Scalloped potatoes are the perfect make ahead potato side dish! Simply assemble the dish a day ahead of time, cover it tightly with plastic wrap and then bake it the next day.
Yes, with some special handling. Sliced and then placed into a pot of cold water, bring to a boil for 1-2 minutes till the slices have a rubbery consistency, this blanching will help stop the oxidation (discoloration process. Drain, cool, and refrigerate.
More Delish Ideas
Smoked Scalloped Potatoes with Smoked Gouda
Equipment
Ingredients
- 1½ lb Russet Potatoes about 5 medium size potatoes
- ½ medium onion, chopped
- 4 tablespoon flour (distribute between three layers as 4 teaspoons for each layer)
- salt to taste
- pepper to taste
- 3 tablespoon butter, cubed small
- 2 cups whole milk or half & half
- 1 cup shredded gouda cheese or smoked gouda cheese
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 375° F and center the rack to the center of the oven. Grease an 8x8 baking dish, set aside.
- Finely chop the onions and peel the potatoes.1½ lb Russet Potatoes, ½ medium onion, chopped
- Alternate layers starting with sliced potatoes, chopped onions, flour, salt, and pepper. You should have a total of three layers.4 tablespoon flour, salt to taste, pepper to taste
- Sprinkle the cubed butter on the top layer of flour.3 tablespoon butter,
- Heat the milk in the microwave for 1 minute. Pour over the top layer in the baking dish. Top with cheese.2 cups whole milk, 1 cup shredded gouda cheese
- Bake uncovered until potatoes are fork tender, about 50 minutes.
- Uncover and bake an additional 15 minutes until the cheese top bubbles and starts to brown.
- Broil for 2 minutes if the top needs more browning.
- Remove the baking dish from the oven and let rest for 20 minutes for the sauce to thicken. Garnish with chopped parsley and serve.1 tablespoon chopped parsley
Notes
- 4 tablespoons of flour is 12 teaspoons, so each layer should have 4 teaspoons of flour sprinkled over the potato slice layer.
- A Mandolin will help you get an even thickness of slices.
- Put potatoes in a single layer, minimally overlapping smaller pieces with larger pieces.
- Place a cookie sheet or drip pan under the baking dish to catch anything that bubbles over.
- Be sure to let your smoked scalloped potatoes rest for 20 minutes before serving. This allows the potatoes to set up and not slide everywhere when you cut into them.
Kellie R
I’m assuming it means baked covered for 50 minutes, then uncover.
Kelly Bloom
I clarified that in the post and the recipe. Yes, cook covered for 50 minutes. Remove from the oven, take the cover off. Then cook an additional 15 minutes to brown the top. If you want you can even broil for 5 minutes to get a more crusty top.
Pattie S Cartwright
Thanks for this recipe. going to serve at Thanksgiving.
Kelly Bloom
I'm so glad! I love the smoked gouda in these potatoes!