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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




Number of people serving


Units of measurement:
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


  • 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.

    • 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.

    • 1 1/2 Cup grated mild cheddar or jack cheese

  • 3

    Pour the milk into the skillet. Cover the skillet tightly with aluminum foil.

    • 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.

    • As Needed paprika

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