Traeger Baked Potato Torte
By Traeger Kitchen
2 Reviews
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.
Prep Time
20 Min
Cook Time
25 Min
Pellets
Hickory
Yields: 6 Servings
Ingredients
main
| 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 |
| To Taste | salt and pepper |
Units of Measurement:
Steps
Step 1
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
375 ˚F / 191 ˚C
Step 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.
Ingredients
6 Yukon Gold potatoes, sliced 1/4 inch thick
2 Stick butter, melted
3 Clove garlic, crushed
Step 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.
Ingredients
2 Tablespoon rosemary, chopped
1 Cup parmesan cheese, grated
To Taste salt and pepper
Step 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!
00:25
375 ˚F / 191 ˚C
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