Looking for that perfect Sunday night dinner to stuff your belly until you get into a food coma? Well, you'll definitely become a couch potato while you watch the playoffs, whether it's NHL or NBA, when you add this delicious Barbecued Scalloped Potatoes recipe as your side dish (or make it your main dish).
Mother's Day Ham Ingredients:
- ½ lb. Thick Cut Bacon (diced)
- 1 Large Yellow Onion (sliced thinly)
- 2 Tbsp. Butter
- 2 Tbsp. Prairie Steak Shake
- 3 Garlic Cloves (minced)
- 2 Tbsp. Cornstarch
- ¼ Cup of Water
- 2 Cups of Heavy Cream
- 1 Cup of Chicken Stock
- 2 ½ lb. of Russet Potatoes (sliced thin roughly 1/8” thick)
- 12 oz. of Sharp White Cheddar Cheese (grated)
- 6 oz. of Smoked Gouda
- Hickory Smoked Salt
STEP 1: Let's start by preheating your grill to 400ºF and setting up that rig for indirect heating.
For the newbies out there, this means controlling your heat source, limiting it to just one side while you cook on the other (thus INDIRECT heating). If you have a charcoal grill, click here to see How to Arrange Your Coals 6 Different Ways.
STEP 2: In a cast iron skillet that's approximately 12" in diameter, render the bacon over medium heat. When the bacon is browned, remove it from the skillet and place on paper towels. Drain skillet of the left over bacon grease.
Tip: "Rendering" just means cooking it on low to medium heat so that the fats cook out and leave the bacon. While doing so, you should see your bacon shrink in size. This way is much preferable to washing your skillet with soap and re-seasoning it to get it ready for cooking again.
STEP 3: Heat clean skillet on barbecue and add 2 tbsp. of butter
Tip: "Heat clean" refers to maintaining the heat on the skillet in order to burn off the left over grease on it.
STEP 4: Next, add the thinly sliced yellow onion to the hot skillet and season them with the Prairie Steak Shake. Cook until onions are lightly browned and softened.
STEP 5: Then, add the garlic and stir the contents in the skillet around so they don't get stuck or burn.
STEP 6: Combine the heavy cream and chicken stock into a pourable container. Slowly pour the liquids into the skillet while constantly stirring.
STEP 7: Now dissolve the cornstarch in the water first, then add the mixture to the skillet. Remember to keep stirring.
STEP 8: When the mixture begins to bubble, bring it to a simmer in order to thicken the liquid. This should take about 5 minutes. Remember, don't stop stirring.
STEP 9: After you've reached your desired viscosity, remove the skillet from the grill and pour the sauce into a heat resistant bowl or measuring cup. Wipe the skillet clean.
STEP 10: Now shred the sharp white cheddar cheese and smoked gouda into a bowl, then prep the potatoes into thin slices (this can be done before you start also).
Tip: Having a mandoline slicer would really help with this. Don't know what that is? Check out #4 on the list of this blog post, 11 Most Important Chef Tools, to find out.
STEP 11: Add one quarter of the sauce to the bottom of the clean skillet. Next, layer one third of the thinly sliced Potatoes over the sauce. Top with one quarter of the sauce, one third of the diced bacon and one third of the cheeses. Then, repeat this process until all three layers are built and all of the ingredients are incorporated.
STEP 12: Now take your skillet full of heaven back to the barbecue and cook it until the potatoes are tender and the sauce is bubbling. This should take about 1 hour and 15 minutes.
STEP 13: Lastly, take your cooked Barbecue Scalloped Potatoes off the grill and serve it nice and warm to your favourite people. Be prepared to have a stuffed belly and a deep sleep.
Make it a Complete Meal:
- Appetizer: Loaded Potato Chip Nachos Recipe
- Protein: Mother's Day Ham with Blackberry Glaze Recipe
- Drink and Dessert: Smoked Cherry Bourbon Smash Cocktail and Smoked Blackberry Streusel for Dessert Recipe
Recommendations to Try Out:
Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.
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