Smoked scalloped potatoes are a creamy, dreamy side dish to make in your pellet grill. Thinly sliced applewood smoked potatoes layered with milk and cream, topped with cheese never fail to satisfy. They’re tender with a mouthwatering aroma and a bubbly top that makes you want to dig in. This recipe uses gouda and cheddar for flavor balance and a nice cheese pull.
Servings 8
Prep Time 2 hourshrs15 minutesmins
Cook Time 1 hourhr30 minutesmins
Total Time 3 hourshrs45 minutesmins
Equipment
Z Grills 7052B Wood Pellet Grill with Wi-Fi
Z Grills Apple Wood Pellets
9 x 13-inch Cast Iron Pan
Ingredients
2 tablespoons unsalted butter, softened
11 ounces heavy cream
5 ½ ounces whole milk
3 tablespoons all-purpose flour
½ teaspoon garlic powder
¼ teaspoon black pepper
5 large russet potatoes, peeled and thinly sliced (preferably with a mandolin)
1teaspoon kosher salt
3 ounces grated medium cheddar cheese
3 ounces grated gouda cheese
1 scallion, thinly sliced
Instructions
Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
Butter the cast iron pan and mix the cream, milk, flour, garlic powder, and black pepper in a bowl.
Pat the potatoes dry with paper towels, divide them into four portions, then layer ¼ of the potatoes on the bottom of the buttered dish.
Sprinkle with salt and pour ¼ of the cream mixture over the potatoes.
Repeat the above steps with the remaining potatoes, salt, and cream.
Transfer the pan to the grill grates, close the lid, and smoke for 50-60 minutes or until the potatoes are fork tender.
Uncover the grill and increase the grill temperature to 375 degrees Fahrenheit.
Sprinkle the grated cheeses and sliced scallion over the potatoes in an even layer, close the lid, and cook for 10-12 minutes or until the cheese is melted, bubbly, and golden brown.
Remove the potatoes from the grill, leave them to sit for 5 minutes, then serve.