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Creamy Smoked Gouda Scalloped Potatoes Recipe with Crispy Pancetta Made Easy

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A rich and flavorful scalloped potato dish featuring creamy smoked gouda cheese and crispy pancetta, perfect for comforting dinners and special occasions.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 6 cups)
  • 8 ounces smoked gouda cheese, shredded
  • 6 ounces pancetta, diced (or thick-cut bacon as substitute)
  • 2 cups heavy cream (480 ml)
  • 3 cloves garlic, minced
  • 1 large shallot, finely chopped (optional)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • Salt and pepper to taste
  • A pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13-inch (23×33 cm) baking dish generously to prevent sticking and add flavor.
  2. Using a mandoline or sharp knife, slice peeled potatoes into 1/8-inch (3 mm) thick rounds. Set aside in a bowl of cold water to prevent browning.
  3. In a large skillet over medium heat, cook the diced pancetta until golden and crispy, about 6-8 minutes. Transfer pancetta to a paper towel-lined plate, leaving rendered fat in the pan.
  4. Add butter to the pancetta fat in the skillet. Once melted, add minced garlic and chopped shallots. Cook until fragrant and translucent, about 2-3 minutes, being careful not to burn the garlic.
  5. Sprinkle flour over the garlic and shallots, stirring constantly with a whisk for 1-2 minutes to cook out the raw flour taste.
  6. Slowly whisk in the heavy cream, stirring constantly to avoid lumps. Bring to a gentle simmer and let thicken slightly, about 3-5 minutes. Stir in fresh thyme, salt, pepper, and a pinch of nutmeg.
  7. Remove the cream sauce from heat and stir in 6 ounces of shredded smoked gouda until melted and smooth. Reserve remaining 2 ounces for topping.
  8. Drain potato slices from water and pat dry thoroughly with a clean kitchen towel or paper towels to avoid excess moisture.
  9. Spread a thin layer of cheese sauce on the bottom of the baking dish. Arrange a layer of potato slices over the sauce, slightly overlapping. Spoon some cheese sauce over the potatoes, sprinkle with some crispy pancetta, and repeat layers until all ingredients are used, finishing with a layer of sauce on top.
  10. Sprinkle the remaining smoked gouda and crispy pancetta evenly over the final layer for a golden, crunchy finish.
  11. Cover the dish with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes or until the top is bubbly and golden brown, and potatoes are tender when pierced with a fork.
  12. Let the scalloped potatoes cool for 10 minutes before serving to set slightly.

Notes

Dry potato slices thoroughly to avoid watery casserole. Use fresh shredded gouda for better melting. If sauce is too thick before layering, whisk in extra cream or milk. Cover casserole during initial baking to trap steam and ensure even cooking. Rest casserole 10 minutes before serving for best texture.

Nutrition

Keywords: scalloped potatoes, smoked gouda, pancetta, creamy potatoes, comfort food, cheesy potatoes, easy side dish

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