Smoked Au Gratin Potatoes – Or Whatever You Do
Table of Contents
Making a ham soon? Potluck brunch on the books? Just really really love cheesy, creamy potatoes? These Smoked Au Gratin potatoes are easy, made from scratch, topped with crunchy panko breadcrumbs, and smoked on our pellet grill!
Traeger Au Gratin Potatoes
Cheesy potatoes are definitely in my top 10 foods. What’s not to love about creamy, cheesy carbs, AMIRITE? These ones are made from scratch, but don’t let that scare you off. The ingredients are simple, the process is too, and the end result is way worth the effort to make these yourself and not out of a box.
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Smoked Au Gratin Potatoes shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Russet Potatoes
- Butter
- Flour
- Garlic
- Heavy Cream
- Whole Milk
- Salt
- Onion Powder
- Garlic Powder
- Black Pepper
- Cheddar Cheese
- Smoked Gouda
- Panko Breadcrumbs
How to make Scalloped Potatoes in the pellet grill
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Make the sauce
Melt the butter and whisk in the flour. Cook over low heat, stirring frequently, for a few minutes. Add in the cream and seasonings. Cook over medium-low heat, whisking frequently, until the liquid is thickened. Add in the whole milk, if necessary. (The sauce should be the consistency of gravy. Thick, but pourable. Only add the milk in if it is thicker than that.)
Build the casserole
Grease your baking dish and layer in some potatoes. Top with half the cheese and half the sauce. Top that with the other half of the potatoes, cheese, and sauce. Top with the breadcrumbs.
Smoke
Put the casserole in the pellet grill and smoke for an hour. Turn the temp up to 325° and continue smoking until the potatoes are fork tender.
Brown the top
Optionally, if your Traeger doesn’t quite do the trick for browning the top of your potatoes, you can stick them under the broiler. Just be careful! As you can see, I was really close to losing this pan walking away from the broiler for a second!
FAQ
Covered in the fridge. These are easy, and can be made ahead of time too and reheated before serving.
If you’re reheating a single serving the microwave or air fryer is the best bet. Making a whole pan? The oven or pellet grill works!
They are very similar, but traditionally scalloped potatoes don’t contain any cheese. Au Gratin Potatoes DO, and also tend to have a crunchy topping (but some do not).
More recipes to enjoy!
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 hours 15 minutes
Ingredients
- 4 large Russet Potatoes, peeled and sliced ¼ inch thick
- 3 tablespoons butter, softened
- 3 tablespoons flour, all-purpose
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1/4 cup whole milk
- 1 teaspoons salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 12 slices smoked gouda
- 1 cup panko breadcrumbs
Instructions
- Preheat your pellet grill to 225°, following to factory instructions.
- In a medium saucepan over medium-low heat, melt your butter. Whisk in the flour until there are no more lumps. Cook, whisking frequently, for 5 minutes. Stir in the cream, salt, onion & garlic powders, and the black pepper. Heat over medium heat until simmering, stirring continuously, until thickened. Add in the whole milk, if necessary. (The sauce should be the consistency of gravy. Thick, but pourable. Only add the milk in if it is thicker than that.)
- Coat a 2.5 quart baking dish with butter. Layer half of your sliced potatoes inside, and put half the cheeses on top of the potatoes. Pour half the sauce over the potatoes. Layer the rest of the potatoes on top, top with the remaining cheese, and pour the rest of the sauce on top. Sprinkle the top with the panko breadcrumbs.
- Smoke for one hour at 225°. Turn the heat up to 325°. Cook for an additional hour, or until the potatoes are fork tender. (How long this takes depends on the type of potato, how thick they are sliced, and how thick they are layered.)
- Optional – brown the top of the casserole under the broiler if the grill doesn’t do the trick! You can also pre-toast the crumbs before putting them on the casserole if you would rather do it that way!
- Let cool for 5-10 minutes before serving.
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Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 643Total Fat: 40gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 132mgSodium: 921mgCarbohydrates: 48gFiber: 4gSugar: 5gProtein: 23g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!