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Cast Iron Potatoes
By Traeger Kitchen
Good luck finding anyone who won’t want seconds of these tender, cheesy potatoes.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
Number of people serving
4
Units of measurement:
main
| 4 Tablespoon | butter, cut into cubes |
| 2 1/2 Pound | potatoes, peeled and cut into 1/8 inch slices |
| 1/2 Large | sweet onion, thinly sliced |
| As Needed | salt |
| As Needed | black pepper |
| 1 1/2 Cup | grated mild cheddar or jack cheese |
| 2 Cup | milk |
| As Needed | paprika |
Step
1
Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Top with half the onions. Season with salt and pepper.
Ingredients
4 Tablespoon butter, cut into cubes
2 1/2 Pound potatoes, peeled and cut into 1/8 inch slices
1/2 Large sweet onion, thinly sliced
As Needed salt
As Needed black pepper
2
Sprinkle 1 cup of the cheese over the potatoes and onions and dot with half the butter. Layer the remaining potatoes and onions on top. Dot with remaining butter.
Ingredients
1 1/2 Cup grated mild cheddar or jack cheese
3
Pour the milk into the skillet. Cover the skillet tightly with aluminum foil.
Ingredients
2 Cup milk
4
When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Bake for 1 hour, or until the potatoes are very tender.
350 ˚F / 177 ˚C
6
Remove the foil and top with the remaining 1/2 cup of cheese. Bake for 30 minutes more (uncovered) until the cheese is lightly browned. Dust the top with paprika and serve immediately.
Ingredients
As Needed paprika
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