Smoked Gouda & Bacon Scalloped Potatoes with Torched Panko Crust

This smoked Gouda and bacon scalloped potato casserole is the ultimate Southern BBQ side. Thin potato coins simmer in spiced cream, then layer with smoky Gouda and crispy hickory bacon under a buttered panko crust.

Baked until bubbling and golden, with a torched crust for extra crunch, every scoop delivers velvety potatoes, rich cheese, and a satisfying crunch. Perfect for holiday tables, cookouts, or any comfort-food craving.

There’s something magical about potatoes baked in cream until they’re impossibly tender, then topped with a crunchy, buttery crust. This recipe takes that classic idea and gives it a smoky Southern twist. Russet potatoes are sliced thin, simmered briefly in cream infused with garlic and smoked paprika, then layered with shredded smoked Gouda and crispy bacon.

A final torched panko topping adds a crackling finish that contrasts beautifully with the creamy interior. Whether served alongside brisket, pulled pork, or just a green salad, these scalloped potatoes are sure to become a favorite.

Ingredients

Why this recipe works

Simmering the potato slices in cream before baking serves two purposes. First, it infuses the potatoes with flavor from the garlic and smoked paprika from the inside out.

Second, it partially cooks the potatoes, so they finish baking in the oven in just 30 minutes without turning mushy. The cream also reduces slightly, concentrating its richness and creating a velvety sauce that clings to each potato coin.

Layering the potatoes with cheese and bacon ensures every bite has a balance of smoky, salty, and creamy elements. The buttered panko crust adds a textural contrast that is both crunchy and buttery, and torching it at the end creates deep amber spots that look and taste like toasted breadcrumbs. The result is a casserole that is both elegant and rustic, perfect for any gathering.

Notes and substitutions

Choose Russet potatoes for their high starch content, which helps them absorb the cream and become fluffy. Slice them uniformly, about 2mm thick, so they cook evenly.

A mandoline makes this easy, but a sharp knife works too. Smoked Gouda is the star here—its smoky flavor pairs beautifully with the bacon and paprika. If you can’t find it, a good sharp white cheddar or Gruyère will work.

The buttered panko can be made by tossing panko with a little melted butter before sprinkling over the casserole. This ensures even browning and a crisp texture. If you don’t have a kitchen torch, you can use the broiler, but watch closely to avoid burning. Hickory bacon adds a strong smoky note; applewood bacon is a milder alternative.

• smoked Gouda: sharp white cheddar or Gruyère for a similar smoky, nutty flavor
• hickory bacon: applewood-smoked bacon or pancetta for a different smoke profile
• heavy cream: half-and-half mixed with 2 tablespoons melted butter for a lighter sauce
• Russet potatoes: Yukon Gold potatoes for a creamier texture and buttery flavor

Equipment

• Large skillet or sauté pan
• 9x13-inch baking dish
• Box grater or food processor with shredding disc
• Chef's knife
• Cutting board
• Measuring cups and spoons
• Aluminum foil