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–+ servings

Smoked Scalloped Potatoes

A creamy and flavorful dish of scalloped potatoes infused with a smoky flavor, perfect as a side for any meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes
  • 4 medium Russet Potatoes peeled and thinly sliced
Cream Sauce
  • 2 cups Heavy Cream
  • 1 cup Milk
  • 1 cup Shredded Cheddar Cheese
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
Topping
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Butter melted
  • 1/2 cup Shredded Cheese for topping

Method
 

Prepare the Potatoes
  1. Preheat the oven to 375°F (190°C).
  2. Using a mandoline slicer, thinly slice the peeled russet potatoes.
Make the Cream Sauce
  1. In a mixing bowl, whisk together the heavy cream, milk, smoked paprika, garlic powder, onion powder, salt, and black pepper.
  2. Stir in the shredded cheddar cheese until well combined.
Assemble the Dish
  1. Layer half of the sliced potatoes in a greased baking dish.
  2. Pour half of the cream sauce over the potatoes.
  3. Repeat with the remaining potatoes and cream sauce.
Add Topping and Bake
  1. In a small bowl, mix the panko breadcrumbs with melted butter.
  2. Sprinkle the breadcrumb mixture and additional shredded cheese on top of the potatoes.
  3. Cover with foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
Serve
  1. Let the dish cool for a few minutes before serving. Enjoy your smoked scalloped potatoes!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For an extra smoky flavor, consider adding some smoked gouda cheese to the cream sauce.

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