Smoked Scalloped Potatoes
By Traeger Kitchen
Cheesy, creamy and cherry wood smoked, these potatoes are oozing with savory flavor. Scalloped potatoes are layered high with a cheddar cream sauce in classic cast-iron and baked to bubbly perfection.
Prep Time
10 Minutes
Cook Time
1 Hours
Pellets
Cherry
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 2 Tablespoon | butter, softened |
| 1 Cup | heavy cream |
| 1/2 Cup | milk |
| 2 Tablespoon | flour |
| 2 Clove | garlic, chopped |
| 4 | russet potatoes, peeled and thinly sliced |
| As Needed | kosher salt |
| As Needed | coarse ground black pepper |
| 1/2 Cup | grated medium cheddar cheese |
| 1/2 Cup | grated sharp white cheddar |
Step
1
When ready to cook, set Traeger temperature to 375 degrees F and preheat, lid closed, for 15 minutes.
375 ˚F / 191 ˚C
00:15
2
Spread butter on bottom and sides of 9-inch cast iron skillet.
3
Combine the cream, milk, flour, and garlic together in a bowl.
4
Layer 1/4th of the potatoes in the skillet, sprinkle with salt and pepper and pour 1/4th of the sauce mixture over the potatoes. Repeat three more times.
5
Place potatoes in grill and cook for 50 minutes.
375 ˚F / 191 ˚C
00:50
6
Top potatoes with both cheeses evenly and cook for an additional 10 minutes or until potatoes are fork tender.
375 ˚F / 191 ˚C
00:10
7
Remove from grill and serve. Enjoy!
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