Traeger Scalloped Potatoes are the ultimate BBQ side dish, combining creamy potatoes with a rich, smoky flavor that's truly unforgettable. This dish is perfect for family barbecues or get-togethers with friends.
There's something inherently comforting about a piping hot dish of smoked scalloped potatoes. Whether enjoyed as a side dish or the main attraction, it brings warmth and satisfaction to any meal, making it perfect for cozy family dinners or festive gatherings.
If you don’t have a Traeger pellet grill or smoker, this is your sign to get one! Initially, I thought it would only be good for smoking meat, but boy was I wrong.
This simple recipe is my favorite way to cook scalloped potatoes. By cooking the potatoes low and slow on the pellet grill you infuse them with an incredible smoke flavor that simply can't be replicated in a conventional oven.
Some of my favorite Traeger recipes are Traeger Baked Beans, Smoked Cream Cheese, Smoked Feta, Smoked Salmon, and Smoked Potatoes.
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Why you'll love this recipe
- Easy Preparation: With just a handful of ingredients and minimal prep work, you can whip up these cast iron scalloped potatoes in no time. Plus, cooking it on a Traeger grill adds a unique smoky dimension that takes the flavor to new heights.
- Irresistible Creaminess: Scalloped potatoes are renowned for their luxurious, creamy texture that melts in your mouth with every bite. The layers of thinly sliced potatoes soak up a rich and velvety sauce, creating a heavenly experience
- Versatile: While this dish is undeniably delicious as is, it also serves, as a canvas for culinary creativity. Add your favorite ingredients like crispy bacon, or gooey cheese to elevate the flavor profile and customize it to suit your taste preferences.
Ingredients
- Butter: Grass-fed, something like Kerrygold is perfect.
- Onion: I love using sweet yellow onions for this dish, but if you have a white onion that will also work.
- Garlic
- Dried Thyme
- Potatoes: I really like using Yukon Gold potatoes, however russet potatoes would also work really well.
- Gluten-Free Flour: If you don't have issues with gluten, then any flour will work. To keep it gluten-free, something like Bob's Red Mill 1:1 Gluten Free Baking Flour works really well.
- Chicken Stock: My go-to chicken broth is Bonafide Provisions, their broth is certified organic and made from Grass Fed and Grass-finished bones. You can also use beef stock if you have that on hand.
- Full-Fat Milk: Grab yourself a container of grass-fed full-fat raw milk if you can. I’d recommend avoiding low-fat or fat-free milk as your sauce won’t be as creamy.
- Sea Salt: You can also use kosher salt
- Black Pepper
- Gruyere Cheese (Optional): While cheese is not typical in scalloped potatoes (adding cheese technically makes them Potatoes Au Gratin), feel free to add a little bit of gruyere cheese, sharp cheddar cheese or Parmesan cheese to the cream sauce and also on top of the potatoes.
See the recipe card for quantities.
Instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
- Using a mandolin or the slicing disk of a food processor, thinly slice potatoes so they are ⅛ - ¼ in thick.
- Lay your potatoes out on a paper towel or clean dishcloth so any excess moisture will be absorbed.
3. To make the sauce, melt butter, and onion in a skillet over medium-low heat. Cook the onions down until caramelized, which will take about 30 minutes. Next, add in the garlic and thyme, and cook for 1 minute.
4. Add the gluten-free flour and cook for 1-2 minutes, over medium heat, stirring everything to combine.
5. Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The sauce mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
6. Once all of the liquid has been added, remove the sauce from the heat and stir in salt, pepper, and ¾ of the grated cheese (if using).
7. Grease a 12-inch cast iron. Place ⅓ of the potato slices in the bottom of the pan and season with salt and pepper. Pour ⅓ of the cream sauce sauce over the top.
8. Repeat with another layer of potatoes and layers of cream sauce, repeat again then top with the remaining cheese. Cover tightly with aluminum foil and place your cast iron directly on the grill grates and smoke for 1 hour.
9. Uncover the potatoes and smoke for an additional 35-45 minutes or until golden brown and potatoes are tender.
10. After taking the dish off the grill, allow it to rest for 10-15 minutes to ensure the sauce sets and the flavors meld together beautifully.
Substitutions and variations
- Deluxe: Experiment with different add-ins, like crispy bacon or fresh herbs, to customize the dish to your taste.
- Cheesy: Cheese is typically found in potatoes au gratin, but a little sprinkle of Gruyere or sharp cheddar will take the creamy sauce to the next level.
- Smoked Sea Salt: For an extra layer of flavor try swapping regular sea salt with Maldon’s Smoked Sea Salt.
- Diary-Free: If you want to make these gluten-free dairy-free smoked scalloped potatoes, you can replace the milk with a non-dairy milk, like almond milk or coconut milk. You can also omit the cheese or substitute it with non-dairy cheese.
- Spicy: Take up the heat and make jalapeno scalloped potatoes, by dicing up a jalapeno and sprinkling it between the layers of potatoes.
- Add Spices: Feel free to add some spices to your cream sauce. Garlic powder, cayenne pepper, or onion powder would be great.
- Toppings: Get creative with toppings. Try topping the potatoes with sour cream, green onions, or chipotle cream.
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What to serve with scalloped potatoes
Serve smoked scalloped potatoes right in the cast iron along with any of the following:
- Grilled Steak
- Smoked Chicken
- Grilled Salmon
- Smoked Brisket
- Ribs
- Vegetarian Portobello Mushrooms
- Grilled Vegetables
Storage
Allow any leftovers to cool to room temperature then they can be tightly covered or transferred to an airtight container and refrigerated. Smoker potatoes will keep well in the refrigerator for up to 3-4 days, but chances are they'll disappear long before then.
How to reheat scalloped potatoes
To reheat please Traeger scalloped potatoes, place them in a 250-degree oven for 10-15 minutes or until warmed through.
Top tips
- Use starchy potatoes like russets or Yukon gold for the best texture.
- Don't skimp on the cheese! A generous sprinkle of sharp cheddar or Gruyere will take your scalloped potatoes to the next level.
- Be patient and let your Traeger grill do its thing. Slow cooking is the key to tender, flavorful scalloped potatoes that melt in your mouth.
FAQ
Absolutely! Traeger Scalloped Potatoes can be made ahead of time and reheated when you're ready to serve. Simply cover the dish with foil and store it in the refrigerator for up to 24 hours. When you're ready to eat, place the dish back on your Traeger grill until heated through and bubbly.
While freezing scalloped potatoes is possible, it's generally best to enjoy them fresh for the best taste and texture. If you do choose to freeze them, be prepared for a slight change in texture upon reheating.
Yes, you can! Simply substitute dairy-free alternatives for the milk, butter, and cheese in the recipe. Coconut milk or almond milk works well as a replacement for traditional dairy milk, and vegan cheese can be used in place of regular cheese.
While Traeger grills are ideal for achieving that perfect wood-fired flavor, you can certainly adapt this recipe for a conventional oven or even a gas grill. Just be sure to adjust the cooking time and temperature accordingly to ensure that your potatoes cook evenly and reach the desired level of tenderness.
More smoker recipes
Looking for other recipes like this? Try these:
Traeger Scalloped Potatoes
Ingredients
- ¼ cup Butter
- 1 Onion sliced
- 2 cloves Garlic minced
- 1 teaspoon Thyme
- ¼ cup Gluten-Free Flour
- 1 ½ cups Milk full-fat
- ¾ cup Chicken Broth
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 2 lbs Yukon Gold Potatoes sliced
- ¼ cup Gruyere Cheese optional
Instructions
- Preheat the Traeger to 350 degrees f
- Using a mandolin or the slicing disk of a food processor, thinly slice potatoes so they are ⅛ - ¼ in thick.
- Lay your potatoes out on a paper towel or clean dishcloth so any excess moisture will be absorbed.
- To make the sauce, melt butter, and onion in a skillet over medium-low heat. Cook the onions down until caramelized, which will take about 30 minutes. Next, add in the garlic and thyme, and cook for 1 minute.
- Add the gluten-free flour and cook for 1-2 minutes, over medium heat, stirring everything to combine.
- Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The sauce mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.
- Once all of the liquid has been added, remove the sauce from the heat and stir in salt, pepper, and ¾ of the grated cheese (if using).
- Grease a 12-inch cast iron. Place ⅓ of the potato slices in the bottom of the pan and season with salt and pepper. Pour ⅓ of the cream sauce sauce over the top.
- Repeat with another layer of potatoes and layers cream sauce, repeat again then top with the remaining cheese. Cover tightly with aluminum foil and place your cast iron directly on the grill grates and smoke for 1 hour.
- Uncover the potatoes and smoke for an additional 35-45 minutes or until golden brown and potatoes are tender.
- Uncover the potatoes and smoke for an additional 35-45 minutes or until golden brown and potatoes are tender.
Notes
- Deluxe: Experiment with different add-ins, like crispy bacon or fresh herbs, to customize the dish to your taste.
- Cheesy: Cheese is typically found in potatoes au gratin, but a little sprinkle of Gruyere or sharp cheddar will take the creamy sauce to the next level.
- Smoked Sea Salt: For an extra layer of flavor try swapping regular sea salt with Maldon’s Smoked Sea Salt.
- Diary-Free: If you want to make these gluten-free dairy-free smoked scalloped potatoes, you can replace the milk with a non-dairy milk, like almond milk or coconut milk. You can also omit the cheese or substitute with a non-dairy cheese.
- Spicy: Take up the heat and make jalapeno scalloped potatoes, by dicing up a jalapeno and sprinkling it between the layers of potatoes.
- Add Spices: Feel free to add some spices to your cream sauce. Garlic powder, cayenne pepper or onion powder would be great.
- Toppings: Get creative with toppings. Try topping the potatoes with sour cream, green onions or chipotle cream.
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