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.
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
You might also enjoy: Twice Baked Potatoes & Bacon Wrapped Turkey Roulade
Nutrition
Nutrition
- Serving Size
- 9.5 oz
- per serving
- Calories
- 557
Amount/Serving
% Daily Value
- Carbs
- 21.2 grams
- Protein
- 20.6 grams
- Fat
- 43.2 grams
- Sodium
- 706 milligrams
Darryl, that would be your result if you didn’t use the Yoder Wood Fired Oven attachment. I can attest to all the fine folks out here that if you use the oven as stated in the recipe it comes out perfectly!
The recipe sounds great, but that wasn’t my result when I tried it today. The biggest issue is that the bacon on the bottom and sides doesn’t crisp up. I probably let it cook 120 min at ~400. Top looked fine bottom and sides looked unappealing. I even drained the excess grease thinking that may help it when I put it back on. No such luck.
Using Cattleman’s Trail Dust to season this is the perfect choice!
I’ve started using it on my thick cut bacon that I bake on a cookie sheet. I cook it at 300 degrees to help render down the fat and keep it from burning. It adds a great flavor and takes the BLT sandwich to a whole new level. I don’t know if you’ve tried this yet but if not, please do. It’s phenomenal!