Smoked Scalloped Potatoes Au Gratin

Name: Smoked Scalloped Potatoes Au Gratin
Prep time: 20 min
Cook time: 120 min
Total time: 150 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 lb Yukon Gold potatoes, sliced 1/8 inch thin; 3 tbsp butter; 3 tbsp all-purpose flour; 2.5 cups whole milk; 2 cups shredded Gruyère cheese; 1 cup shredded white cheddar; 2 cloves garlic, minced; 1/2 tsp nutmeg; 1 tsp kosher salt; 1/2 tsp black pepper

150 min 8 servings medium

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Smoked Scalloped Potatoes Au Gratin

Creamy layers of thin-sliced potatoes baked in a rich cheese sauce and kissed with wood smoke — the ultimate BBQ side dish.

Prep

20 min

Cook

120 min

Total

150 min

Servings

Difficulty

medium

Scalloped potatoes get an incredible upgrade when you smoke them. The wood smoke infuses the creamy cheese sauce and tender potato layers with a subtle smoky depth that you simply cannot achieve in the oven. Topped with a golden, bubbly cheese crust, these are the most requested side dish at any BBQ.

Ingredients

Servings

Potatoes

Cheese Sauce

Instructions

Make cheese sauce

Melt butter in a saucepan. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly. Cook until thickened, about 5 minutes. Stir in garlic, nutmeg, salt, and pepper. Reserve 1/2 cup of each cheese for the top, then stir in the remaining cheese until melted and smooth.

Layer the dish

In a 9x13 aluminum pan (disposable works great for the smoker), layer overlapping potato slices, cheese sauce, potatoes, sauce — 3 layers total, ending with sauce on top. Sprinkle reserved cheese over the top.

Cover and smoke

Cover tightly with foil. Place on a smoker set to 275°F with hickory or pecan wood. Smoke for 1.5 hours until the potatoes are tender when pierced with a knife through the foil.

Pro tip: The foil traps steam so the potatoes cook through, while smoke still infuses through the edges.