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Cast Iron Potatoes

10

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Cherry

Good luck finding anyone who won’t want a second helping of these tender, cheesy potatoes.

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  • 4 Tablespoon (1/2 stick) unsalted butter, cubed, plus more for greasing

  • 2 1/2 Pound potatoes, peeled and cut into 1/8-inch-thick rounds

  • 1/2 Large sweet onion, thinly sliced

  • Kosher salt

  • Freshly ground black pepper

  • 1 1/2 Cup grated mild cheddar or Jack cheese, divided

  • 2 Cup milk

  • paprika

  • 1

    When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    Grease the inside of a large cast iron skillet with butter.

    • 4 Tablespoon (1/2 stick) unsalted butter, cubed, plus more for greasing

  • 3

    Layer half of the potato slices in the skillet. Top with half of the onions and season with salt and pepper. Sprinkle 1 cup of grated cheese over the potatoes and onions and dot with half of the butter. Repeat with the remaining ingredients to make another layer. Pour the milk into the skillet. Cover the skillet tightly with aluminum foil.

    • 2 1/2 Pound potatoes, peeled and cut into 1/8-inch-thick rounds

    • 1/2 Large sweet onion, thinly sliced

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

    • 1 1/2 Cup grated mild cheddar or Jack cheese, divided

    • 2 Cup milk

  • 4

    Place the skillet on the grill grates. Close the lid and bake for 1 hour, or until the potatoes are very tender.

    350 ˚F

  • 5

    Remove the foil and sprinkle the remaining 1/2 cup grated cheese over the potatoes. Close the lid and bake until the cheese is lightly browned, about 30 minutes more.

    350 ˚F

  • 6

    Remove the skillet from the grill. Dust the top with paprika and serve immediately. Enjoy!

    • To Taste paprika

Cooking Notes

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