Traeger Scalloped Potatoes

A cast iron skillet filled with crispy scalloped potatoes, topped with melted cheese and herbs. The dish has a golden-brown crust and is placed on a wooden surface with whole potatoes visible in the corner.

5 from 2 votes

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.

Prep Time35

Cook Time1 45

Total Time2 20

Course: BBQ, Side Dish

Cuisine: American, BBQ

Servings:

Calories: 240kcal

Author: Nadia

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

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.
2 lbs Yukon Gold Potatoes
To make the sauce, melt the butter in a skillet over medium-low heat, then add the onion. Cook the onions until caramelized, about 30 minutes. Add the garlic and thyme and cook for 1 minute. At this time, preheat your Traeger or pellet grill to 350°F
¼ cup Butter, 1 Onion, 2 cloves Garlic, 1 tsp Thyme
Add the gluten-free flour and cook for 1-2 minutes, over medium heat, stirring everything to combine.
¼ cup Gluten-Free Flour
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.
1 ½ cups Milk, ¾ cup Chicken Broth
Grease a 12-inch cast-iron skillet. Arrange ⅓ of the potato slices in the bottom and season with salt and pepper. Pour ⅓ of the cream sauce over the potatoes.
½ tsp Sea Salt, ¼ tsp Black Pepper, ¼ cup Gruyere Cheese
Repeat with another layer of potatoes and cream sauce, then add the final layer. Top with the remaining cheese, if using. Cover the skillet tightly with aluminum foil, place it 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.
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.

Notes

Nadia's Expert Tips and Notes

Slice the potatoes evenly: Aim for slices about ⅛-inch thick so they cook at the same rate. A mandoline makes this really easy, but a sharp knife works too.
Pat the potatoes dry: After slicing, blot away any extra moisture with a clean kitchen towel or paper towel. Too much water can thin out the creamy sauce as the potatoes cook.
Don’t rush the onions: Give the onions the full 30 minutes to caramelize. This is where a lot of the flavor comes from, and it gives the sauce a savory-sweet base that pairs really well with the smoke from the Traeger.
Keep the skillet covered for the first hour: Covering the potatoes traps heat and helps the layers become tender. Uncover the skillet for the final 35–45 minutes so the top can brown and pick up more smoky flavor.
Let them rest before serving: Give the scalloped potatoes 10–15 minutes to sit after they come off the grill. The sauce thickens as it rests and settles into the potato layers, so the servings hold together much better.

Nutrition