Smoked Gouda & Bacon Scalloped Potatoes with Torched Panko Crust Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Slice the potatoes into thin 2mm coins—this is easiest with a mandoline. Shred the smoked Gouda and crumble the bacon if not already done.

Smash the garlic cloves. Preheat the oven to 400°F (200°C) when you begin layering. Have a 9x13-inch baking dish ready. The prep is straightforward, and the simmering step comes together quickly.

Instructions

Simmer and Layer

1. 1Simmer the Potatoes in Spiced Cream
   In a large skillet, combine the heavy cream, smashed garlic, and smoked paprika. Bring to a gentle simmer over medium heat. Add the potato coins and cook for 8 minutes, stirring occasionally, until the potatoes are just tender and the cream has thickened slightly. Remove from heat and discard the garlic cloves.
   Look for The cream should be bubbling gently and the potatoes should be slightly bendable but not falling apart.
   Tip Keep the potatoes in a single layer as much as possible for even cooking.
2. 2Layer with Gouda and Bacon
   Preheat the oven to 400°F (200°C). Spread half of the potato mixture in an even layer in a 9x13-inch baking dish. Sprinkle with half of the shredded smoked Gouda and half of the crumbled bacon. Repeat with the remaining potatoes, then top with the remaining Gouda and bacon.
   Look for The layers should be evenly distributed for consistent melting.
   Tip Press the potatoes down gently to ensure the cream coats them evenly.
3. 3Top with Buttered Panko
   Sprinkle the buttered panko breadcrumbs evenly over the top of the casserole, covering the cheese and bacon completely.
   Look for The panko should form a thin, even crust.
   Tip For extra crunch, use fresh panko and toss with a little melted butter.

The cream should be gently bubbling and slightly thickened, with the potatoes just tender. The kitchen will smell of garlic and smoked paprika.

When you layer, the dish should look neat, with even layers of potatoes, cheese, and bacon. The panko should cover the top completely.

Bake and Torch

4. 4Bake Until Bubbling and Golden
   Place the baking dish in the preheated oven and bake for 30 minutes, or until the sauce is bubbling around the edges and the top is deep amber with blistered spots. The potatoes should be fully tender when pierced with a knife.
   Look for The edges will be bubbling and the top will be golden brown with darker spots.
   Tip If the top browns too quickly, tent loosely with foil for the last 10 minutes.
5. 5Torch the Crust
   Remove the dish from the oven and, using a kitchen torch, carefully torch the panko crust in a few spots until it is deeply golden and crisp. Alternatively, place under a broiler for 1-2 minutes, watching closely. Let it rest for 3 minutes before slicing.
   Look for The crust should have charred, crispy spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the torch moving to avoid burning.

After 30 minutes, the casserole should be bubbling at the edges, with the top golden and blistered. The cheese should be melted and creamy. Torching the crust will add dark, crispy spots that smell intensely buttery and toasty.

Rest and Serve

6. 6Rest and Garnish
   Let the casserole rest for 5 minutes before serving. Sprinkle with chopped scallions and serve hot, scooping through the crust to show the stretchy melted Gouda.
   Look for The cheese should be melted and stretchy when scooped.
   Tip Resting helps the layers set slightly for cleaner servings.

After resting, the casserole should hold its shape when scooped, with stretchy cheese and tender potatoes. The scallions add a fresh, sharp contrast to the rich, smoky flavors. The crust should remain crisp.

Common mistakes

One common mistake is slicing potatoes too thick, which leads to uneven cooking. Aim for uniform 2mm coins. Another is over-simmering the potatoes—they should be just tender, not falling apart, because they will continue cooking in the oven.

Also, be careful not to burn the panko crust; if using the broiler, watch it constantly. Finally, resist the urge to stir the casserole once it’s in the oven, as this can break up the layers.

How to tell it’s done

The casserole is done when the sauce is bubbling vigorously around the edges and the top is deep amber with blistered spots. The potatoes should be completely tender when pierced with a knife.

If you have a thermometer, the internal temperature should reach at least 145°F (63°C) for the bacon, though the casserole is typically served hot from the oven. Let it rest for 5 minutes before serving to allow the layers to set slightly.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest