Smoked Gouda & Bacon Scalloped Potatoes with Torched Panko Crust Tips, FAQ & printable recipe

Tips for success

For the best texture, use a mandoline to slice the potatoes uniformly. If you don’t have one, take your time with a sharp knife to keep the slices even.

The 2mm thickness is crucial—too thick and they won’t cook through in time; too thin and they may disintegrate. Also, don’t skip the simmering step; it’s what makes the potatoes creamy and infuses them with flavor.

When layering, press the potatoes down gently so they sit in the cream. This ensures every slice is coated. For an extra crispy crust, you can add a little more buttered panko on top.

If you prefer a less smoky flavor, reduce the smoked paprika to 1/2 teaspoon. And remember to let the casserole rest before serving—this helps the layers set and makes serving easier.

Variations

• Add Caramelized Onions: Sauté one large sliced onion in butter until golden and sweet, then layer half of it with the potatoes and cheese. The onions add a savory depth that pairs beautifully with the smoky Gouda and bacon.
• Use Sweet Potatoes: Replace half of the Russet potatoes with thinly sliced sweet potatoes. The sweetness contrasts with the smoky cheese and bacon, creating a more complex flavor profile. Adjust baking time slightly if needed.
• Make It Spicy: Add 1/2 teaspoon of cayenne pepper or a pinch of red pepper flakes to the cream mixture for a subtle heat. The spice cuts through the richness and enhances the smoky flavors.
• Vegetarian Version: Omit the bacon and add 1 cup of sautéed mushrooms or spinach. The mushrooms bring an earthy, umami flavor that stands in for the bacon’s savoriness, while the Gouda still provides plenty of richness.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes.

Freezer

Freeze the unbaked casserole for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes.

Reheat

Reheat in a 350°F (175°C) oven until hot and bubbly, about 15-20 minutes. The crust may soften, but the flavor remains.

Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 4 days. The texture will soften slightly, but the flavor remains delicious. To reheat, place in a 350°F (175°C) oven for 15-20 minutes, or until heated through. The crust may lose some crispness, but it will still be enjoyable.

You can assemble the casserole up to a day ahead, but do not bake it. Cover the dish tightly with foil and refrigerate. When ready to bake, add 10-15 minutes to the baking time to account for the cold dish.

Alternatively, you can bake it fully, let it cool, and refrigerate. Reheat in a 350°F (175°C) oven until hot and bubbly.

Serving ideas

Serve these scalloped potatoes as a side dish alongside smoked brisket, pulled pork, or grilled sausages. The smoky flavors complement barbecue beautifully.

For a lighter meal, pair with a crisp green salad and roasted vegetables. Scoop generously, making sure to get some of the crispy crust and stretchy cheese in every serving.

These potatoes are also wonderful for holiday dinners—Thanksgiving, Christmas, or Easter. They can be made ahead and reheated, freeing up oven space. For a brunch spread, serve them with scrambled eggs and fresh fruit. However you serve them, they are sure to be a hit.

Frequently asked questions

Recipe card

Smoked Gouda & Bacon Scalloped Potatoes with Torched Panko Crust

Prep 20 minCook 38 minRest 5 minTotal 1 h 3 minServes 8

Ingredients

• 800 g Russet potatoes, sliced into 2mm coins
• 400 ml heavy cream
• 2 cloves garlic, smashed
• 1 tsp smoked paprika
• 220 g smoked Gouda, shredded
• 100 g crispy hickory bacon, crumbled
• 50 g buttered panko breadcrumbs
• Chopped scallions, for garnish, to taste

Instructions

1. 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.
2. 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.
3. Sprinkle the buttered panko breadcrumbs evenly over the top of the casserole, covering the cheese and bacon completely.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

15 g

Carbohydrates

30 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.