I normally avoid cliches like the plague but with the American Thanksgiving coming up tomorrow I thought I’d jump on the foodie bandwagon and give you a quick and easy side dish for dinner. I used guanciale, which is pork meat from the cheek of the pig as I had it on hand however bacon or pancetta would work just as well.

This is one of those dishes that tastes even better the next day and my co-workers will attest that the aroma of my lunch for the next two days filled them with envy and desire rivaled only by a good espresso.

Scalloped Potatoes

Creamy, delicious, delightful!

Creamy Scalloped Potatoes

It doesn’t get much better than Scalloped Potatoes for comfort food.

Creamy Scalloped Potatoes

Dig in!

Creamy Scalloped Potatoes & Bacon (Quick Prep)

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Who doesn't love Creamy, Scalloped Potatoes with buttery soft Guanciale?


  • 4 potatoes sliced (skins on optional)
  • 1 small onion sliced
  • 2 C milk , divided (1.5C initially, 1/2 C after)
  • 125 g butter
  • 3 TBSP flour
  • sea salt
  • 125 g guanciale (or bacon or pancetta)
  • parmigiano (optional)


  1. Slice potatoes (I used my mandolino….totally worth it!)
  2. Grease Pyrex with EVOO
  3. In a medium sized pot melt butter on medium heat
  4. Add the onion and guanciale and continue to cook until soft
  5. Add the milk and flour
  6. Stir until you see that you're getting a nice thick, sauce consistency
  7. Layer about half of the potatoes in your pan
  8. Pour approx. 1/2 of your sauce and spread evenly
  9. Add the other 1/2 C of milk to the remaining mixture and keep on heat until it thickens again (But not AS thick as the remainder will be used on the rest of the casserole and it will thicken up a bit as you cook it.)
  10. Layer the rest of the potatoes on the casserole
  11. Pour the rest of the sauce on the potatoes and spread evenly
  12. Put in the oven at 180C for 50-60 minutes (start checking at 50 minutes if the potatoes are fork tender and delicious smelling)