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.

Course Side Dish

Cuisine American

Keyword potato side dish on grill, smoked potatoes au gratin, Smoked scalloped potatoes

Prep Time 30

Cook Time 1

Servings

Calories 526kcal

Author Bon Appeteach

Equipment

Mandolin

Ingredients

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

Instructions

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!

Notes

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.

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