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Traeger Potatoes Au Gratin

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Hickory

This Traeger take on a well-loved side dish brings wood-fired flavor to the forefront. Our potatoes au gratin recipe features cheesy and creamy sliced potatoes baked until golden brown.

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  • 2 Tablespoon Unsalted butter, softened

  • 1 1/2 Cup heavy cream

  • 1/2 Cup whole milk

  • 2 Tablespoon all-purpose flour

  • 4 Clove garlic, minced

  • 1 Teaspoon Kosher salt

  • Freshly ground black pepper

  • 4 Medium russet potatoes, scrubbed

  • 1 Cup grated sharp cheddar cheese

  • 1

    When ready to cook, set the Traeger temperature to 450° and preheat with the lid closed for 15 minutes. Grease a casserole dish with the softened butter.

    450 ˚F

    • 2 Tablespoon Unsalted butter, softened

  • 2

    In a medium bowl, whisk together the heavy cream, milk, flour, garlic, salt, and black pepper to taste.

    • 1 1/2 Cup heavy cream

    • 1/2 Cup whole milk

    • 2 Tablespoon all-purpose flour

    • 4 Clove garlic, minced

    • 1 Teaspoon Kosher salt

    • To Taste Freshly ground black pepper

  • 3

    Slice the potatoes as thinly and uniformly as possible. Arrange a third of the potatoes in the bottom of the baking dish. Pour a third of the cream mixture over the potatoes. Repeat to make 2 more layers. Cover the baking dish with foil.

    • 4 Medium russet potatoes, scrubbed

  • 4

    Place the baking dish on the grill grates, close the lid, and cook for 30 minutes. Remove the foil, close the lid again, and bake until golden brown and bubbling, about 20 minutes more. Sprinkle the cheddar cheese over the top of the potatoes. Close the grill and bake until the cheese is melted, 3-5 minutes. Enjoy!

    • 1 Cup grated sharp cheddar cheese

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