Smoke makes everything better, am I right? These Cheesy Smoked Scalloped Potatoes are smoked and then cooked in an oven, producing smoky crispy, cheesy potato goodness in every bite!
The definition of “Au Gratin” means browned with cheese or bread crumbs or both. In this rendition of smoked au gratin or scalloped potatoes, cheese potatoes benefit from the added bonus of smoke and fresh herbs. Baked in cast iron, these smoked scalloped potatoes easily go from smoker to oven to table.
It’s important to know that you’ll never be able to fully cook potatoes low and slow on a smoker, the time it hits the smoker is purely for the smoke flavor. After you’ve gotten this dish nice and smokey for 20 minutes, you can then transition this skillet to the oven or at a higher temp in your pellet smoker for the remaining time.
Ingredients:
- 5–6 medium potatoes, thinly sliced with a mandolin on largest setting
- 3 tbsp butter
- 3 tbsp all purpose flour (gluten free is okay)
- 1 tsp sea salt (or smoked sea salt – page x)
- ½ tsp fresh ground pepper
- 2 cups 2% milk
- 1 cup cheddar cheese (you can use smoked cheese to add additional smokiness)
- 2 tbsp chopped onion
- 2 tsp fresh thyme (a few sprigs)
How To Make:
- Slice potatoes with a mandolin so they are thinly and uniformly sliced.
- Start your sauce by melting butter over low heat and gradually adding in the flour, then the salt and pepper. Stir constantly to create a roux.
- Gradually add in the milk and bring to a boil. Cook for 2 minutes or until thickened.
- Remove from heat and add in cheese- stir until melted.
- Layer the potatoes in a cast iron skillet. Once the entire bottom is covered with potatoes, layer with the sauce and onions.
- Repeat with the remaining potatoes and sauce until all are finished. Try to ensure all potatoes touch the sauce.
- Smoke the potatoes for 20 minutes. While smoking, preheat your oven to 350 degrees (this can also be done on a grill on indirect heat).
- Remove potatoes from the smoker and cover with foil. Bake in the oven for one hour.
- Remove the foil after an hour and continue to bake for another 25 minutes or until the potatoes are fork tender.
- Sprinkle with thyme and let cool before serving.
Substitutions
For substitutions I would recommended cheddar cheese for smoked cheeses such as smoked gouda, provolone, mozzarella and gruyere
Tools Needed
You will need a cast iron skillet for this recipe, I am a big fan of a classic lodge cast iron skillet. But any Cast Iron Skillet will do!
If you regularly grill, I highly recommend you check out my Grilling Tools Page where I share the tools any serious griller should have in their repertoire.
Tips For Making
For a truly “meat and potatoes” hearty homestyle meal, pair with smoked Meatloaf! Leftovers are great on their own but can also be repurposed into a frittata or skillet homefries for breakfast- just chop up before putting into the skillet.
FAQ
Q: Can I use regular cheddar cheese instead of smoked cheddar? A: Yes, you can use regular cheddar cheese if you don’t have smoked cheddar. However, the smoky flavor is an important element in this recipe, so you may want to add a bit of liquid smoke or smoked paprika to the dish to compensate.
Q: Can I make this recipe ahead of time? A: Yes, you can assemble the dish ahead of time and store it in the refrigerator until you’re ready to bake it. Just be sure to cover it tightly with plastic wrap or foil so it doesn’t dry out.
Q: How long should I bake the scalloped potatoes? A: Bake the potatoes in a preheated oven at 375°F (190°C) for 45-50 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
Q: Can I add other ingredients to the recipe, such as bacon or herbs? A: Yes, you can definitely customize the recipe to your liking. Bacon would add a smoky and salty flavor, while herbs like thyme or rosemary would add a fresh and aromatic element. Just be sure to adjust the seasoning accordingly.
Q: Can I use a different type of potato for this recipe? A: Yes, you can use different types of potatoes, but keep in mind that the texture and flavor may vary slightly. Yukon Gold potatoes or red potatoes would both work well in this recipe.
Q: Can I use a different type of cheese for this recipe? A: Yes, you can use a different type of cheese if you prefer. Other types of cheese that work well in scalloped potatoes include Gruyere, Parmesan, or a blend of cheeses. Just keep in mind that the flavor and texture may be different from the original recipe.
Print
Cheesy Smoked Scalloped Potatoes
- Total Time: 1 hour 40 minutes
- Yield: 1/8 skillet, serves 8 1x
Description
–Smoking wood: oak, pecan
–Smoker temp: 250
This recipe is done in two parts, first on low and slow in the smoker to get the smoky flavor, and then finished on high heat in the oven or on the grill on indirect to cook the potatoes. It spend 20 minutes in the smoker to get smoky flavor, and then finishes in the oven for an hour until fork tender and ready to eat.
Ingredients
- 5–6 medium potatoes, thinly sliced with a mandolin on largest setting
- 3 tbsp butter
- 3 tbsp all purpose flour (gluten free is okay)
- 1 tsp sea salt (or smoked sea salt – page x)
- ½ tsp fresh ground pepper
- 2 cups 2% milk
- 1 cup cheddar cheese (you can use smoked cheese to add additional smokiness)
- 2 tbsp chopped onion
- 2 tsp fresh thyme (a few sprigs)
Instructions
- Slice potatoes with a mandolin so they are thinly and uniformly sliced.
- Start your sauce by melting butter over low heat and gradually adding in the flour, then the salt and pepper. Stir constantly to create a roux.
- Gradually add in the milk and bring to a boil. Cook for 2 minutes or until thickened.
- Remove from heat and add in cheese- stir until melted.
- Layer the potatoes in a cast iron skillet. Once the entire bottom is covered with potatoes, layer with the sauce and onions.
- Repeat with the remaining potatoes and sauce until all are finished. Try to ensure all potatoes touch the sauce.
- Smoke the potatoes for 20 minutes. While smoking, preheat your oven to 350 degrees (this can also be done on a grill on indirect heat).
- Remove potatoes from the smoker and cover with foil. Bake in the oven for one hour.
- Remove the foil after an hour and continue to bake for another 25 minutes or until the potatoes are fork tender.
- Sprinkle with thyme and let cool before serving.
Notes
For a truly “meat and potatoes” hearty homestyle meal, pair with smoked Meatloaf! Leftovers are great on their own but can also be repurposed into a frittata or skillet homefries for breakfast- just chop up before putting into the skillet.
- Prep Time: 20 minutes
- Cook Time: 1:30
- Category: Smoked potatoes
- Method: Smoke/Bake
- Cuisine: American
*Affiliate links have been used in this post. If you purchase anything on the links, the site may make a small commission to help keep delivering great content to you!*
Did you enjoy these Au Gratin Potatoes? Try these other tasty dishes!
