Scalloped Potatoes Texas Style

My Mamaw used to make scalloped potatoes for breakfast all the time when we’d vist her in New Boston, TX. Granted I hopped them up up a bit with bacon and jalapenos. While cooking we’re looking for crispy brown crust forming on the potatoes.
Course Side Dish
Cuisine American, Southern, Texan
Prep Time 30 minutes
Cook Time 50 minutes
Servings 2
Calories 790kcal
Author Shawn


  • 13 oz russet potato
  • 3 oz bacon 2 thick strips, cook keep grease
  • 5 oz onion chopped diced
  • 1 oz jalapeno chopped
  • 1/2 tsp salt on sliced raw potato
  • 2 tsp Dawgs Bark
  • 1 tsp olive oil


  • Get your pan to medium heat. 325° to 374°
  • Lay bacon in pan and cook it.
  • While bacon cooks take a potato peeler and deskin it.
  • With your mandolin shave the potato in a med. 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 them leaving the grease in 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 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.


Calories: 790kcal | Carbohydrates: 92g | Protein: 20g | Fat: 39g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 6332mg | Potassium: 2077mg | Fiber: 9g | Sugar: 13g | Vitamin A: 330IU | Vitamin C: 65.1mg | Calcium: 106mg | Iron: 4.5mg