Smoked Scalloped Potatoes
By Traeger Kitchen
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.
Prep Time
10 Min
Cook Time
1 Hr
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| To Taste | kosher salt |
| To Taste | coarsely ground black pepper |
| 1/2 Cup | grated medium cheddar cheese |
| 1/2 Cup | grated sharp white cheddar cheese |
Steps
1
When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.
375 ˚F / 191 ˚C
2
Spread the butter over the bottom and sides of 9-inch cast iron skillet.
3
In a medium bowl or liquid measuring cup, combine the cream, milk, flour, and garlic.
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.
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 / 191 ˚C
00:50
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 / 191 ˚C
00:10
7
Remove from the grill and serve. Enjoy!
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