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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 Clove garlic, 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

  • 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 Clove garlic, 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.

  • 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.

    • 1/2 Cup grated medium cheddar cheese

    • 1/2 Cup grated sharp white cheddar

  • 7

    Remove from the grill and serve. Enjoy!

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