This rich and cheesy Traeger Scalloped Potatoes recipe is perfect for family barbeques or get-togethers with friends. Layers of thinly sliced potatoes smothered in a creamy sauce and topped with gooey cheese are cooked to smoky perfection on your Traeger grill. Perfect for holidays, potlucks, or an indulgent weeknight dinner.
Let's be real-if you're firing up your Traeger pellet grill, you're not here for some mediocre, oven-baked side dish. You want that golden, creamy goodness with that smoky flavor, and I've got your back.
Whether you're trying to wow your dinner guests or just make Tuesday feel a little fancier, this recipe is foolproof. No need to stress over fancy techniques or obscure ingredients-I've done the hard work so you can shine in the kitchen.
If you are looking for more Traeger recipes check out my Traeger Baked Beans, Smoked Cream Cheese, Smoked Feta, Smoked Salmon, and Salt Crusted 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 is my favorite way to prepare scalloped potatoes as the smoke flavor adds a unique twist to this dish.
- Irresistible Creaminess: These potatoes are so creamy on the inside with a nice crispy exterior.
- Versatile: While this dish is undeniably delicious as is, you can still get creative with it. Add your favorite ingredients like crispy bacon, or gooey cheese to elevate the flavor profile and customize it to suit your taste preferences.
Ingredients
- Unsalted Butter: Grass-fed, something like Kerrygold is perfect.
- Yellow Onion: I love using sweet yellow onions for this dish, but if you have a white onion that will also work.
- Garlic: Please use fresh garlic, not the stuff out of the jar. In a pinch, you can use garlic powder.
- Dried Thyme: I love adding thyme, if you have fresh use it, but dried can be more convenient and works really well.
- Potatoes: I really like using Yukon Gold potatoes, they are super creamy. You can use russet potatoes or red potatoes if you prefer.
- 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: Grab your favorite chicken stock from the store, or use my homemade rotisserie chicken bone broth. 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 & Black Pepper: Pink Himalayan sea salt is my go-to, but kosher salt will also work.
- 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 full information on ingredients and quantities.
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 shredded cheese like 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 this dairy-free, you can replace the milk with 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: You can get creative here! Try topping the potatoes with sour cream, green onions, or chipotle cream.
How To Make Traeger Smoked Scalloped Potatoes
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. 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.
Step 2. 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.
Step 3. Add the gluten-free flour and cook for 1-2 minutes, over medium heat, stirring everything to combine.
Step 4. 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).
Step 5. 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.
Step 6. Repeat with another layer of potatoes and layers of cream sauce, repeat again then top with the remaining potatoes and cheese. Cover tightly with aluminum foil place your cast iron directly on the grill grates and smoke for 1 hour.
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Step 7. Uncover the potatoes and smoke for an additional 35-45 minutes or until golden brown and potatoes are tender.
Step 8. 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.
Nadia's Expert Tips And Tricks
- 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 smoked 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.
What To Serve With Scalloped Potatoes
Serve right in the cast iron skillet along with any of the following:
- Toppings: Sprinkle crispy bacon bits, chopped chives, or caramelized onions on top for an extra burst of flavor and texture.
- Main Dishes: Pair these smoky scalloped potatoes with grilled steak, whole smoked chicken, smoked brisket, smoked turkey, smoked ham, or Dutch oven-baked ham for a hearty and satisfying meal.
- Vegetable Sides: Serve alongside smoked green beans, roasted maple Brussels sprouts, or a crisp Caesar salad for a balanced plate.
- Bread Options: Add a side of warm garlic bread, flaky dinner rolls, or herbed focaccia to soak up all the creamy sauce goodness.
Storage And Reheating
- Storage: Allow any leftovers to cool to room temperature then they can be tightly covered or transferred to an airtight container and refrigerated. Smoked potatoes will keep well in the refrigerator for up to 3-4 days, but chances are they'll disappear long before then.
- Reheating: To reheat place them in a 250-degree oven for 10-15 minutes or until warmed through.
Recipe FAQs
Absolutely! You can make this recipe ahead of time and reheat it 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 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.
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.
Other Related Potato Recipes
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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.
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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