Smoked Gouda and Bacon Scalloped Potatoes

Total Prep and Cook Time: 1 hour

Yield: Serves 6

Recipe and Photo by Renee Kohlman 


4-5 large Russet potatoes

1 tsp salt

6 slices of double-smoked bacon, chopped

1 large onion, thinly sliced

1 tsp dried thyme

3 Tbs butter

⅓ cup all-purpose flour

3 cups (750 mL) whole milk

1 tsp (5 mL) Dijon mustard

2 cups shredded smoked gouda

To taste salt and pepper, divided garlic chives, finely chopped


  1. Preheat oven to 350º F
  2. Wash and peel potatoes. Cut into slices about ½ cm thick. Place potatoes in Dutch oven, cover with cold water and add 1 tsp salt. Cover, bring to a boil and cook for 1 minute. Drain in a colander.
  3. Meanwhile, cook bacon in a large skillet over medium high heat. When it’s nicely rendered, remove to a paper towel-lined plate using a slotted spoon.
  4. Sauté the sliced onions in the bacon fat until golden and soft. Stir in dried thyme.
  5. To make the Bechamel sauce, heat butter in a medium saucepan over medium high heat. When melted, stir in the flour and cook for 1 minute, stirring constantly.
  6. Whisk in the milk and bring to a simmer, stirring often. When the sauce is bubbling, remove from heat and stir in Dijon mustard and 1 cup of shredded gouda. Next, stir in the caramelized onions and season with salt and pepper.
  7. Butter a large baking dish and layer in the par-cooked potatoes and bacon, making 3 layers, finishing with bacon on top. Pour the sauce on top of potatoes and bake uncovered for 40 minutes.
  8. Remove from oven and add remaining cup of shredded gouda. Bake for another 5 minutes or until cheese is golden and bubbling.
  9. Remove from oven, garnish with chopped chives and let stand 15 minutes before serving.

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