Skip to Main Content
Cast Iron Potatoes

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

Activating this element will cause content on the page to be updated.
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

Your Cart


Your Cart