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Smoked Scalloped Potatoes

10

1

Cherry

Cheesy, creamy and cherry wood-smoked, these potatoes are oozing with savory flavor. Scalloped potatoes are layered high with a cheddar cream sauce in classic cast iron skillet and baked to bubbly perfection.

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  • 2 Tablespoon Unsalted butter, softened

  • 1 Cup heavy cream

  • 1/2 Cup milk

  • 2 Tablespoon all-purpose flour

  • 2 garlic cloves, chopped

  • 4 Medium russet potatoes, peeled and thinly sliced

  • Kosher salt

  • coarsely ground black pepper

  • 1/2 Cup grated medium cheddar cheese

  • 1/2 Cup grated sharp white cheddar cheese

  • 1

    When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

    375 ˚F

  • 2

    Spread the butter over the bottom and sides of 9-inch cast iron skillet.
    • 2 Tablespoon Unsalted butter, softened

  • 3

    In a medium bowl or liquid measuring cup, combine the cream, milk, flour, and garlic.
    • 1 Cup heavy cream

    • 1/2 Cup milk

    • 2 Tablespoon all-purpose flour

    • 2 garlic cloves, chopped

  • 4

    Layer a quarter of the potatoes in the skillet. Season with salt and pepper, then pour over a quarter of the cream mixture. Repeat with the remaining ingredients to make 3 more layers.
    • 4 Medium russet potatoes, peeled and thinly sliced

    • To Taste Kosher salt

    • To Taste coarsely ground black pepper

  • 5

    Place the skillet on the grill grates. Close the lid and cook until the potatoes are nearly fork-tender, about 50 minutes.

    375 ˚F

  • 6

    Sprinkle the cheddar cheeses evenly over the potatoes. Close the lid and cook until the cheese is melted and bubbling and the potatoes are completely tender, about 10 minutes more.

    375 ˚F

    • 1/2 Cup grated medium cheddar cheese

    • 1/2 Cup grated sharp white cheddar cheese

  • 7

    Remove from the grill and serve. Enjoy!

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