Chef Tom brings a wood fired experience to the outdoor kitchen with the Yoder Smokers YS640s Pellet Grill and Wood Fired Oven! Enjoy a home-cooked bacon wrapped scalloped potatoes cooked to perfection with a smoky flavor.
WHAT YOU'LL LOVE
- Bacon forms both the base and the wrap in one continuous layer. Fanning the slices out so half sits in the skillet and half hangs over the edge means the same strips that cook underneath the potatoes also fold back over the top, fully enclosing the dish without needing a separate lid or lattice.
- Three thin layers build even flavor throughout. Repeating the potato-cheese-thyme-seasoning stack three times, rather than one thick layer, ensures every bite gets a mix of textures instead of concentrated seasoning at the bottom.
- A mid-bake foil cover protects the bacon from over-browning too early. Starting covered for the first 30 minutes lets the potatoes soften before the bacon is exposed to direct heat and allowed to crisp.
- Pouring off the rendered bacon fat before serving keeps the dish from being greasy. Tilting the skillet to drain excess fat after baking means the final wedges are rich but not swimming in grease.
Bacon Wrapped Scalloped Potatoes
Tom Jackson
Rated 5.0 stars by 5 users
Category
Side Dish
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
Calories
557
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to cook up a skillet of Bacon Wrapped Scalloped Potatoes in the Yoder Smokers Wood Fired Oven!
Ingredients
- 1 1/2 lb classic cut bacon
- 2 lb white and/or red potatoes, sliced 1/8” rounds
- 1 large (12 oz) sweet yellow onion, sliced 1/8”
-
Cattleman’s Grill Trail Dust All-Purpose Seasoning
- 4 oz sharp cheddar cheese, grated
- 4 oz gruyere cheese, grated
- 1 tbsp fresh thyme leaves
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF with the Yoder Smokers Wood Fired Oven installed.
- Fan out the slices of bacon in the bottom of a Lodge 10” Cast Iron Skillet. Start by placing one end of a slice of bacon in the center of the skillet and lay out the slice so the other end is outside the skillet with half of the slice outside the skillet so it can be folded back over the top of the potatoes. Repeat this process until the entire skillet is covered in bacon.
- Layout one third of your sliced potatoes over the bacon and spread evenly in a thin layer. Sprinkle one third of your cheeses over the sliced potatoes, then one third of your fresh thyme. Shake Cattleman’s Grill Trail Dust All-Purpose Seasoning over the top. Repeat this process until all ingredients are inside the skillet in three layers.
- Fold the bacon overhanging the skillet back over the top of the potatoes to fully enclose the scalloped potatoes.
- Transfer the skillet to the Yoder Smokers Wood Fired Oven. Bake covered with foil for 30 minutes, then uncover and cook til bacon is crisp on top and potatoes are softened, about 60-75 minutes total cook time. If the bacon begins to get too brown and crispy on top, move the skillet from inside the wood-fired oven to the top of the wood fired oven to finish cooking the potatoes through.
- Place a towel or thermal gloved hand over the top of the bacon wrapped scalloped potatoes and tilt the skillet over a heat proof bowl to pour off excess bacon fat.
- Let cool for 20-30 minutes. Turn out onto a plate, then flip onto a cutting board. Slice into 12 wedges for serving.
Recipe Note
Recipe FAQ
Why fan the bacon out with half hanging over the skillet's edge?
This setup lets the same strips that line the bottom of the skillet also fold back over the top once the potatoes are layered in, fully enclosing the dish in bacon without needing a separate topping step.
Why build the potatoes in three thin layers instead of one thick one?
Repeating the potato-cheese-thyme-seasoning stack three times distributes flavor evenly throughout, so every bite gets a mix of textures rather than concentrated seasoning only at the bottom.
Why cover the skillet with foil for the first 30 minutes?
Covering it early lets the potatoes soften gently before the bacon is exposed to direct heat, preventing the top from over-browning before the inside is fully cooked.
Why pour off the bacon fat before slicing and serving?
Draining the rendered fat keeps the finished dish rich in flavor without being greasy or heavy when served.
Can I use pre-shredded cheese instead of grating it myself?
Freshly grated cheese melts more evenly and clings better to the potato layers, but pre-shredded works in a pinch if that's what you have on hand.
How indoor-friendly is this recipe?
5 out of 5 — a standard home oven at 400°F will produce the same result; the wood-fired oven attachment adds a bit of extra smoke flavor but isn't required for the technique itself.
Recipe Highlights
The continuous bacon wrap: Fanning strips to hang over the skillet's edge lets the same bacon that lines the bottom also enclose the top.
Triple-layered assembly: Building the potatoes in three thin passes distributes flavor and texture evenly throughout the dish.
The foil-covered start: Protecting the top for the first 30 minutes lets the potatoes soften before the bacon crisps.
Draining the rendered fat: Pouring it off before serving keeps the dish rich without being greasy.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.5 oz
- per serving
- Calories
- 557
- Carbs
- 21 grams
- Protein
- 20 grams
- Fat
- 43 grams
- Sodium
- 706 milligrams
