Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

This recipe for thinly sliced potatoes layered in a cream-based sauce and smoked until golden brown is the perfect smoked scalloped potato side dish to make on the grill.

Scalloped potatoes, also known as au gratin potatoes (aka cheesy potatoes), are a dish made with thinly sliced potatoes that are layered in a baking dish and cooked in a creamy sauce. The dish is often topped with cheese, breadcrumbs, or a combination of both.

While this recipe is typically baked in the oven, I’ve taken this traditional version and brought it to the grill to add a touch of smoke flavor. We love enjoying this side with reverse seared steaks, double-smoked ham, or a smoked pork loin roast.

Why This Recipe Works:

These smoked potatoes au gratin works because the thinly sliced potatoes are cooked in a rich and flavorful cream sauce, which helps to tenderize the potatoes and infuse them with delicious flavor.

The cheese on top adds a creamy and savory element, and the smoking process helps to create a golden and bubbly crust (as well as a light smoke flavor).

The combination of these ingredients creates a satisfying and delicious potato recipe that is perfect as a side for a variety of meals.

Smoked Scalloped Potatoes

“School” Supplies:

  • 12-14 inch Round Baking Dish (or cast iron pan)
  • Knife and Cutting Board
  • Mandolin
  • Measuring Cups and Spoons
  • Whisk
  • Fork

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe card below and begin. 


  • Potatoes (Russet or Yukon Gold work best)
  • Olive Oil
  • Onion
  • Garlic
  • Butter
  • Flour
  • Heavy Cream
  • Milk
  • Gouda, Gruyere, or Cheddar Cheese
  • Spices – Bay Leaves, Rosemary, Thyme, Smoky Paprika, Salt, and Black Pepper
Smoked Scalloped Potatoes ingredients


If you prefer to prepare this entire recipe all at once in a large pot, you can. I find this just keeps things simple (aka fewer dishes) but you can also use a separate pot for making the sauce and fold the potatoes in at the end.

Mise en place (putting in place) is crucial for this recipe. Prep all your ingredients (except the potatoes) before beginning.

  1. Start with a large ceramic pan that you can use on the stove and in the oven (or in this case the smoker). Place it over medium heat.
  2. To the pan add the olive oil, diced onion, and garlic. Cook for about 5-6 minutes until tender and translucent.
  3. Add in the rosemary, thyme, smoky paprika, salt, and pepper. Stir to combine then add in the butter and let it melt fully.
  4. Mix in the flour until it forms a light paste and cooks for 2-3 minutes.
  5. Slowly add in the heavy cream, whisking small amounts into the pan at a time until everything is whisked together and smooth. Then pour in the milk and add in the bay leaves (remove these before adding in the potatoes).
  6. Keep the heat at a medium temperature on the stove and whisk continuously to prevent scorching.
  7. Turn off the heat, but leave the pan on the burner. Slowly whisk in small handfuls of the cheese until it’s fully combined with the sauce.
  8. Move the sauce to the side to rest a moment while you slice the potatoes. Use a mandolin (this one slices all my potatoes in under 5 minutes) to cut the potatoes to 1/4 inch thickness.
  9. Carefully add the sliced potatoes to the cream sauce. I add small amounts in at a time to help them become fully coated and gently fold everything together. The potatoes and sauce should look like one smooth even mixture.
  10. Add some extra cheese to the top if desired.
Preparation steps for scalloped potatoes

Smoking Instructions:

  1. Preheat the smoker to 300 F. Set it for indirect heat.
  2. Place the scalloped potatoes onto the smoker and allow it to smoke for about 40 minutes.
  3. Increase the grill temperature to 425 F. and smoke for an additional 15-20 minutes. The au gratin is done when the mixture is golden brown, bubbling, and the potatoes are fork tender.
  4. Remove the scalloped potatoes from the grill and lightly cover them with foil and let them rest for 10 minutes before serving (this helps the potatoes set up and thicken a bit). Remove the foil and garnish with extra herbs if desired.
Smoked scalloped potatoes on the grill

Expert Tips:

  • Use starchy potatoes, such as russet potatoes or Yukon gold, for the best texture. Avoid using waxy potatoes, such as red potatoes or new potatoes, as they will not hold their shape as well when sliced and cooked.
  • Slice the potatoes as thinly and evenly as possible for even cooking and a beautiful presentation. A mandoline slicer is the best way to achieve this. Wait to slice the potatoes so they do not oxidize (brown) before adding them to the cream sauce.
  • For a crispy and golden top, try adding a layer of breadcrumbs or panko crumbs on top of the grated cheese before baking. This will give the dish a crunchy texture and add a delicious nutty flavor.
  • Scalloped potatoes can be made ahead of time. Simply assemble the dish, cover it with plastic wrap, and refrigerate until ready to smoke. You will need to allow the potatoes to sit at room temperature for at least an hour before placing them on the smoker or add additional time to this recipe if they have been refrigerated.

More Potato Recipes:

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

This recipe for thinly sliced potatoes layered in a cream-based sauce and smoked until golden brown is the perfect smoked scalloped potato side dish to make on the grill.
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: potato side dish on grill, smoked potatoes au gratin, Smoked scalloped potatoes
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 12
Calories: 526kcal
Author: Bon Appeteach



  • 6 large Russet Potatoes
  • 1/2 Onion diced
  • 4 cloves Garlic minced
  • 1 tbsp. Olive Oil
  • 4 tbsp. Butter
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Paprika
  • 1/2 tsp Rosemary
  • 1 tsp. Thyme
  • 1/4 cup Flour
  • 3 cups Heavy Cream
  • 1 cup Milk
  • 1.5 cups Gouda Cheese


  • DO NOT slice the potatoes until the very end of preparing the dish. This prevents them from browning (soaking in water makes the dish too watery).
  • Preheat the smoker to 300 F. Set it for indirect heat.
  • In a large ceramic skillet or cast iron pan, heat the olive oil over medium heat.
  • Add in the onion and garlic and cook for 5-6 minutes until tender. Then add in the spices (salt, pepper, paprika, rosemary, and thyme). Stir to combine.
  • Melt the butter in with the onion mixture. Then sprinkle in the flour and stir until combined and cook over medium heat for 2-3 minutes.
  • Slowly whisk in the heavy cream and then the milk until everything is combined. Whisk over medium heat for about 5-6 minutes.
  • Reduce the heat to low and begin to add small amount of the shredded cheese to the cream sauce. Whisk well between additions to ensure it melts into the sauce. Save 1/2 cup of the cheese for the top of the au gratin.
  • Once the cheese has been fully incorporated, remove the sauce from the heat and set it aside. Peel and slice all of the potatoes using a mandolin slicer. They should be no thicker than 1/4 of an inch.
  • Carefully place the sliced potatoes into the cream sauce so they are all layered and fully coated int the pan. Top with the remaining shredded cheese.
  • Place the scalloped potatoes onto the smoker and smoke for 40 minutes.
  • Increase the grill temperature to 425 F. and smoke for an additional 15-20 minutes or until the top is golden brown and bubbly and the potatoes are fork tender.
  • Remove the smoked scalloped potatoes from the grill and allow them to rest 10 minutes prior to serving. This allows the sauce to set up a bit and thicken slightly.
  • Garnish with any extra herbs, serve, and enjoy!


You can make this recipe ahead of time by preparing them entirely and then placing it in the fridge. Remove the potatoes about 1 hour prior to smoking them to bring them back up to a warmer temperature before placing them on the smoker. If not, you will need to add an additional 30+ minutes onto the initial smoking time. 


Serving: 1g | Calories: 526kcal | Carbohydrates: 40g | Protein: 14g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 114mg | Sodium: 467mg | Potassium: 916mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1234IU | Vitamin C: 13mg | Calcium: 303mg | Iron: 2mg

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