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Saturday, October 23, 2010

Hickory Smoked Scalloped Potatoes n Ham

One of my favorite things to smoke has to be potatoes... in any form. They take on the smokey flavor so well. :)

I scored and placed a ham in the Memphis Pro with some hickory...

made my potatoes by making a basic white sauce,

cooked minced onions and garlic in butter until tender...

added flour to the butter/onion/garlic mixture, the cooked over low heat stirring constantly to cook the "flour" flavor out..

added milk and seasonings... salt and pepper.

poured over my skillet of sliced potatoes and then topped with a bit of cheese...

into the smoker with the ham....

the potatoes take about 1 to 1 1/2 hrs.. just smoke until tender and bubbly...

the only picture I got of the finished ham.

the smokey scalloped potatoes, ham, corn, cuc salad and slaw..

I know I've said it before but this might be one of my favorite meals. :)


Chez said...

boy howdy that looks good ~ i'd be on that like a duck on a june bug!

Frugal Canadian Hermit said...

Ahhh, I love it Jeanie. Now if I could just have a little taste, life would be pretty good, I'm sure.

Anonymous said...

Wow, I just stumbled onto your blog and am both inspired by your projects and wonderfully awesome cooking. The pictures and step by step instructions make it easy and enjoyable to read and follow. Why hasnt the food network discovered you yet?

Best regards,


Ron said...

There is just something about the mouth feel and flavor of scalloped potatoes with that browned cheese topping -- it is hard to beat! Hmmm... Hmmm... Hmmm...

Ron said...

Oh, BTW, the ham looks great, but sit me down to the skillet of potatoes and I will be a happy man!

cowgirl said...

Hey Thanks Chez... hope you're having a great weekend! :)

cowgirl said...

Mark, Thanks..
Your place is looking great... cold but great! :)

cowgirl said...

Thank you JB! I appreciate you taking the time to check out my blog. Thanks for the nice comment and for stopping by... it's nice to meet you. :)

cowgirl said...

Me too Ron! :) I love scalloped potatoes...adding a bit of smoke sends them over the top for me. :)
Thank you Ron!

Chris said...

Scalloped potatoes are one dish that I have yet to do better than how my mom used to make, even when armed with her recipe. I suspect nostalgia is to blame:)

Great looking cook!

Craig said...

I'm with you on this one as it is one of my favorites too, But I have to have some biscuits with my ham.

cowgirl said...

Chris, I bet yours is fantastic though. Thanks! :)

cowgirl said...

Mmmm Craig, you are so right! Hot biscuits and ham, that's hard to beat. :)

big poppa said...

I love that dish!

cowgirl said...

Thanks Big Poppa! It's one of my favorites too.... Thanks for stopping by! :)

Anonymous said...

Oh, yeah! The ultimate comfort food for a chilly evening. On my all time top ten list for sure.

Anonymous said...

Ooh! Here's an idea. I've wanted to do this dish on a smoker but haven't had the high heat required to do it properly. I'll bet the Memphis Pro could handle it easily.

This dish is cholesterol heaven on a cold winter night (How many dishes call for sauteing bacon in butter?). It comes from the French Alps up against the border of Switzerland.

Gratin Savoyard

Prep time: 20-25 minutes. Oven time: 20 minutes


· 2 tbsp. Butter
· 1 1/4 lbs. Potatoes (4 or 5 med. potatoes) (Red unpeeled, or white boilers peeled), cut in 1/2 inch or slighlty larger cubes,
· 1 or 2 medium Onions chopped
· 1/2 lb. Bacon, thick sliced and preferably smoky, cut in 1/4” strips
· 1/2 lb. (or more) coarsely grated cooking cheese - not too strong flavored, but not too bland either.
· 1/2 pt. Heavy Cream
· 1 or 2 cloves of garlic, chopped fine
· 1/2 chicken bouillon cube
· 1/4 tsp. black pepper (or more)

Pre-heat oven to 425°.

In a sauce pan, cover potatoes with cold water, bring to boil, and cook for 5 minutes. Drain promptly and set aside until called for.

In a heavy bottom non-stick saute pan that can go in the oven ( or use a regular saute pan and transfer to a shallow buttered casserole before adding cheese for finish in oven) melt butter and saute bacon and onions until onions are transparent. Add garlic and pepper and saute one minute more. Add potatoes and toss with bacon and onions to coat with fat. Add cream and bouillon cube/flavor base and bring to a boil, boil rapidly, stirring, for 2 or 3 minutes, until cream is noticeably thickened and reduced. Spread cheese evenly over top, and place immediately into hot oven. Bake for 20 minutes. Let stand about 10 minutes to cool a bit and set up for before serving.

Serves 2 hungry people for dinner, or a lunch/brunch dish for 4. Multiplies easily.

Anonymous said...

When I tried to post the Gratin Savoyard recipe with the following list of optional variations, Blogger said the comment was too big, so here are the variations.

Possible additions and variations:

· leftover ham, chicken, or sausage, cut in small pieces, added at same time as garlic
· fresh bite sized broccoli or cauliflower florets (about 1/2 lb.), added as above
· fresh mushrooms, sliced and added at end of saute with garlic
· fresh cabbage, sliced thin and added at same time as garlic
· fresh corn, cut from cob (or frozen, defrosted) added with potatoes
· chopped green pepper sauteed with onions & bacon
· sliced ripe olives and/or anchovies added just before cheese
· small amount finely chopped jalapeño added just before cheese
· omit bouillon and add small can chopped clams (drained) just before cheese
· small dice of pepperoni (not too many) added with garlic

cowgirl said...

Wow Chezjake! Thank you so much!!
It all sounds excellent, I'm not sure what to try first. lol
Thank you for the recipe and ideas!

notbobvilla said...

As always great looking food. Thank you for sharing your wonderful talent.

cowgirl said...

Thank you so much Notbob! Good to see you... thanks for stopping by. :)