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Traeger Baked Potato Torte

20

25

Hickory

This savory potato torte incorporates thin layers of potatoes, garlic butter, fragrant rosemary, and parmesan. Baking it in your Traeger fuses all the individual flavors together with rich, wood smoke, creating a unified, scrumptious dish.

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  • 6 Yukon Gold potatoes, sliced 1/4 inch thick

  • 2 Stick butter, melted

  • 3 Clove garlic, crushed

  • 2 Tablespoon rosemary, chopped

  • 1 Cup Parmesan cheese, grated

  • salt and pepper

  • 1

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F

  • 2

    While the Traeger is heating up, peel and slice the potatoes (make sure to put them in water so they will not oxidize). Melt the butter and combine it with the crushed garlic.

    • 6 Yukon Gold potatoes, sliced 1/4 inch thick

    • 2 Stick butter, melted

    • 3 Clove garlic, crushed

  • 3

    Grease a 12” cast iron pan with butter and start to layer the torte. The layers should go as follows, potatoes, butter garlic mixture, rosemary, parmesan, continue layering to the top of the pan, about 4 to 5 layers.

    • 2 Tablespoon rosemary, chopped

    • 1 Cup Parmesan cheese, grated

    • To Taste salt and pepper

  • 4

    Place the pan in the Traeger and bake for 20 to 25 minutes, or until the potatoes are fully cooked. If the top of the torte starts to darken before it is finished cooking, reduce the heat to 325°F. Serve hot and enjoy!

    375 ˚F

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