Steps

• Step 1

  Set your Traeger to 400°F. 

  400 ˚F / 204 ˚C

• Step 2

  Peel and cut 2 pounds of potatoes into 1 to 2-inch pieces. Place them in a large stockpot and add just enough cold water to cover. Season generously with kosher salt—the water should taste like the sea. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook until the potatoes can be easily pierced with a fork.

  Ingredients

  • 3 Pound russet potatoes, divided

  • As Needed kosher salt

• Step 3

  While the potatoes cook, place the cream, half of the butter, and thyme in a saucepan. Smash 2 cloves of garlic to open them and add to the cream. Set over medium heat and bring to a simmer. Reduce the heat to low and let the thyme and garlic steep while the potatoes cook.

  Ingredients

  • 1 1/2 Cup heavy cream

  • 1/2 Cup unsalted butter, divided

  • 3 Sprig thyme

  • 4 Whole garlic cloves, divided

• Step 4

  When the potatoes are tender, strain them thoroughly, shaking off excess water. Return the potatoes to the warm stockpot. Remove the cream from the heat and strain, discarding the garlic and thyme. Pour the strained cream over the potatoes and mash to your desired consistency. Season with salt and pepper to taste. Remember, like pasta, potatoes can take more salt than expected—don’t be shy. 

• Step 5

  Transfer the mashed potatoes to a 9 × 13-inch baking dish and smooth into an even layer. Set aside while preparing the topping. 

• Step 6

  Peel the remaining potatoes and slice into ¼-inch rounds. Use a mandoline for even slices, or a sharp knife if preferred. Place the slices in a large bowl. Melt the remaining butter and drizzle over the potatoes. Mince the remaining 2 garlic cloves, add them to the bowl, season with salt and pepper, and toss to coat.

• Step 7

  Sprinkle half of the gruyère cheese over the mashed potatoes. Shingle the sliced potatoes evenly over the top, forming 3 to 4 rows depending on potato size. Scrape any remaining garlic and butter from the bowl over the top, then sprinkle with the remaining gruyère.

  Ingredients

  • 6 Ounce gruyere, shredded

• Step 8

  Place the pan directly on the grill grate and back 30 to 40 minutes until the potatoes on top are tender and cooked through, the cheese is melted, and the top is lightly browned. It won’t hurt it to keep cooking to your desired color, just keep an eye on it.  

  00:40

  400 ˚F / 204 ˚C

• Step 9

  Remove from the grill and let rest at room temperature for 10 minutes before serving.