Smoked Scalloped Potatoes

Cook Time

60 Mins

Cooking Method

Smoke

Cuisine

American

Difficulty

Easy

Prep Time

30 Mins

Servings

4-6



Ingredients


1 Stick of Butter

Cast iron skillet or pan

1/2 Chedder Jack or Colby Jack Cheese, Shredded

Medium Yellow Onion

Pit Boss Bacon Cheddar Seasoning

6-8 Potatoes

Salt and Pepper

Smoked Guoda Cheese, Sliced



Cooking Instructions


Smoked Scalloped Potatoes with a creamy, cheesy crust? Yes please! This is the perfect comfort food side for a cozy holiday meal. Warm yourself up with the hot, velvety cheese layered on potato slices all smoked inside a cast iron skillet on a Pit Boss Pellet Grill.

Note: It is recommended to use Classic Blend Hardwood Pellets with this recipe.

This recipe uses Pit Boss Bacon Cheddar Burger Seasoning.

  1. Preheat Grill to 350°F.
  2. Peel 6-8 potatoes and slice into 1/4 round slices, cover with water in pot and bring to boil, allow to boil for 2-3 minutes.
  3. In the cast iron skillet, start to layer the potatoes and cheese. Starting by using a slotted spoon to remove potatoes from water. You will want some of the water from the boiling process to make it into the skillet, but not an excessive amount. Using a slotted spoon but not shaking the potatoes dry works perfectly.
  4. Once you have a base layer of potatoes, add a layer of sliced onion (approx. ½ of a medium yellow onion), salt, pepper, Pit Boss Bacon Cheddar Burger Seasoning, a drizzle of sweet condensed milk, half a stick of butter cut into pats, and a layer of sliced smoked gouda cheese.
  5. Repeat on the 2nd layer. Top with grated cheddar jack or Colby jack cheese.
  6. Cook at 325°F-350°F for approx. 1 hour or until the potatoes are tender.
  7. For crustier cheese on top, turn the grill up to 425°F for the last 10 to 15 minutes or until the cheese is golden brown.


Special Tools


  • Slotted Spoon
  • Stove pot


Bigger. Hotter. Heavier. Tip


For next level smoke flavors, try cold smoking the cheese a few days prior with an A-MAZE-N Smoker Tube!



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