Step

• Step 1

  When ready to cook, set Traeger temperature to 500˚F and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• Step 2

  In a bowl, whisk together heavy cream, milk, flour, minced garlic, salt and freshly ground black pepper to taste.

  Ingredients

  • 1 1/2 Cup heavy cream

  • 1/2 Cup whole milk

  • 2 Tablespoon flour

  • 4 Clove garlic, minced

  • 1 Teaspoon salt

  • To Taste freshly ground black pepper

• Step 3

  Slice potatoes thinly and as uniformly as possible. Smear softened butter all over the bottom of a baking dish. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.

  Ingredients

  • 2 Tablespoon butter, softened

  • 4 Whole russet potatoes, cleaned

• Step 4

  Cover with foil and bake on the Traeger for 30 minutes.

  00:30

  500 ˚F / 260 ˚C

• Step 5

  Remove foil and bake for another 20 minutes, or until potatoes are golden brown and bubbling. Add the grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted. Enjoy!

  00:20

  500 ˚F / 260 ˚C

  Ingredients

  • 1 Cup grated sharp cheddar cheese