Scalloped potatoes

Discussion in 'Side Items' started by ronp, May 6, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I searched the forum and couldn't find any recipe.

    If you haven't tried this yet they are great. Just use your favorite recipe and smoke below your pork butt or ham and let the drippings drip in.

    This is good even with the box scallop potato you get at a grocery in a pinch. You can always add your own touch to them, spices, cheese, etc.

    Good luck,
  2. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Ron, that sounds good. Might have to give that one a try when the in-laws show up next weekend.
  3. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Sounds very good.
  4. kookie

    kookie Master of the Pit OTBS Member

    Great idea................Will have to try it sometime...............
  5. bertjo44

    bertjo44 Smoking Fanatic

    Great thought, I love good (good mind you) scalloped potatoes. Smoked with pork grease, hmmmm sounds good. Haven't really found any box mix I like but may have to make some homemade this weekend. Thanks.
  6. That dose sound good!!!!
  7. rodbuilder

    rodbuilder Meat Mopper SMF Premier Member

    Me too, didn't see your post till I returned...
  8. smokeywray

    smokeywray Fire Starter

    Easy Scalloped Potatoes

    I do not have exact measurements, use your best judgement. These are the best scallops I've ever had. I made them from scratch without ever having a recipe.

    The smoking method sounds very interesting although I've never tried this so I'm not sure how they would turn out???

    - Dice a half pound of bacon. Fry in skillet to a medium crisp. Remove bacon once cooked and save the drippings/grease. (The bacon is a topping and won't be added until the potatoes are done)

    - Slice 5-6 skinned potatoes into 1/4" thick circles. Add to large mixing bowl.
    - Dice Large yellow onion. Add to bowl.
    - Add a hefty dallop of mayo, I'd say 2-4 tbsp.
    - Add a shot of milk or heavy cream, whatever you have.
    - Salt and Freshly ground black pepper to taste.
    - Add bacon drippings (You could also add butter).
    - Don't be scared to add some seasonings like garlic powder, onion powder or cayenne pepper, hot sauce, ETC... I think I add a little garlic powder.

    The potato mixture should be a little thin to creamy. If too thin, add more mayo and/or potatoes.

    - Mix well and add to 12x12 shallow baking dish or larger sprayed with Pam
    - Add kraft cheese slices and shredded sharp or mild cheddar cheese liberally over the top of potatoes.
    - Cover tightly with foil.
    - Cook at 375-400 for 30-45 minutes.
    - Remove and check tenderness. Once done, top with bacon.

    Hope you enjoy. I sure like these better than the boxed stuff.
  9. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Looks good. I did 2 boxes in the smoker Sunday they were great. Added extra cheese yum.

    I'll try these next time.

  10. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member


    Thanks for the recipe, will have to give that a try!
  11. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    sounds good smokeyw... goin to have to try that. really starting to get into creating sides on smoker as well. mebe add some ham to spuds if not want to use bacon. thks for the recipie will try soon.
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    What works good is to place them below what you are smoking and catch the drippin's.
  13. bhille42

    bhille42 Meat Mopper

    Excellent idea! Sounds mighty tasty!
  14. coyote

    coyote Master of the Pit

    sounds good. the cubans when they rotissier have a catch pan for the drippings. great stuff over fried yucca or french fries...
    they have these smalll bags of gourment potatoes in albertsons now that would be great for this.
    thanks for the post...
  15. smokeywray

    smokeywray Fire Starter

    Aren't you guys worried about the drippings not coming fully up to temperature and possibly poisening the dish? I know when you stuff a bird with dressing you have to be carefull of this... Say I'm doing a chicken on the top and have some scallops on the bottom, should I not be worried about those drippings?

    Glad you guys like the scallop potatoe recipe, it's really simple to do. Only thing you have to watch for is overcooking them. If you do, they kinda get mushy.

    Ham, instead of Bacon, would also be good. I usually make these scallops with a ham dinner anyways. Unless you keep bacon drippings on hand, you won't have any to add to the mixture if you go with ham. Bacon drippings are the secret!

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