Scalloped Potatoes Texas Style

My Mamaw's Scalloped Potatoes: A Texas Twist

The aroma of sizzling bacon and perfectly browned potatoes – that’s the memory that floods back whenever I think of my Mamaw’s scalloped potatoes. She made them for breakfast, believe it or not! Every visit to her cozy New Boston, Texas home meant a plate piled high with these crispy, savory delights. Now, years later, I still make them, adding my own little twist inspired by my love for a little spice and a whole lot of flavor. This isn’t just a recipe; it’s a piece of my family history, a taste of home, and a testament to the simple joys of good food and good company.

My Mamaw's version was already a masterpiece, layers of tender potatoes baked to golden perfection. But, I’ve always been one to experiment in the kitchen, so I decided to give them a little Texas-sized upgrade. The addition of bacon, with its irresistible smoky flavor and crispy texture, elevates the dish to new heights. A sprinkle of jalapenos adds a satisfying kick – just enough to wake up your taste buds without overpowering the delicate potato flavor. And the secret ingredient? Dawgs Bark. This seasoning blend adds a depth of savory deliciousness that’s hard to describe, but once you taste it, you'll be hooked. The key is achieving that perfect crispy crust – that golden-brown exterior that contrasts beautifully with the soft, creamy interior. It's a symphony of textures and flavors that’s hard to resist.

This recipe isn't just about following instructions; it’s about the process, the feeling of creating something delicious and meaningful. It's about the memories it evokes – the warm, inviting kitchen, the sounds of laughter and conversation, the simple pleasure of sharing a meal with loved ones. It's a reminder that the most treasured recipes are often the ones passed down through generations, each adaptation adding a unique personal touch. And although this recipe is more complicated than just following the steps, it truly is a family heirloom that you'll cherish as much as I do.

The beauty of this dish is its versatility. It’s perfect for breakfast, brunch, a hearty side dish for a barbecue, or even a comforting meal on its own. Serve it alongside your favorite meats, eggs, or even a simple green salad. The possibilities are endless! But no matter how you choose to enjoy it, one thing is certain: you’ll be transported back to simpler times, filled with the love and warmth of family and the undeniable comfort of delicious home-cooked food. So gather your ingredients, preheat your oven, and get ready to create a little bit of Texas magic in your own kitchen. This isn’t just a recipe; it’s an experience.

Making these scalloped potatoes is more than just cooking; it's a journey through time, a connection to my family history, and a testament to the enduring power of simple, delicious food. The crisp edges, the tender interior, the smoky aroma of bacon, the delightful heat of jalapeno – all these combine to create a dish that's as comforting as it is exciting. It's a recipe that continues to evolve, changing slightly with each preparation, each personal touch added, making every batch unique and special. And that's what makes cooking such a fulfilling experience - the ability to create something both delicious and deeply personal.

More than just a dish, it's a story, a memory, and a taste of home.

Step-by-step

• Get your pan to medium heat (325° to 374°).
• Lay bacon in pan and cook it.
• While bacon cooks, take a potato peeler and peel potatoes.
• With your mandolin, shave the potato into a medium-large bowl. No mandolin? Cut the potato as thin as possible.
• Add to the bowl: chopped onion, chopped jalapeno, salt, olive oil, and Dawgs Bark.
• Mix the potatoes so the slices are covered evenly with the above.
• When bacon is done, remove it, leaving the grease in the pan, and set aside.
• Turn pan down to medium-low (250° to 324°).
• Add contents of bowl to the pan and spread evenly.
• Let cook for 15 minutes.
• Flip as best you can, trying to get a full side of potatoes on the heat that haven't been.
• Chop or crumble bacon on top of cooking potatoes.
• Let cook for 15 minutes.
• Flip as best you can.
• Let cook for 10 minutes.
• Flip as best you can.
• Let cook for 10 minutes (for a total of 50 minutes).
• We are looking for a lot of browning, or a little, depending on your taste. Times will likely vary, so keep an eye on it.
• Serve with almost anything. It came with eggs when I first had it, but nowadays it ends up next to BBQ'd meats.