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Australia
Smoked Scalloped Potatoes
Smoked Scalloped Potatoes
Rated 3.7 stars by 16 users
Category
Vegetarian
Servings
4-6
Prep Time
60 minutes
Cook Time
30 minutes
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.
Ingredients
1 Stick of
Butter
Cast iron skillet or pan
1/2 Chedder Jack or
Colby Jack Cheese, Shredded
Medium Yellow
Onion
-
2 Tsp Pit Boss Smoked Salt & Pepper Rub
6-8
Potatoes
Smoked Guoda Cheese, Sliced
Slotted Spoon
Stove pot
-
Pit Boss Classic Blend Hardwood Pellets
-
For next level smoke flavors, try cold smoking the cheese a few days prior with an A-MAZE-N Smoker Tube!
Special Tools
Wood Pellet Recommendation
BIGGER. HOTTER. HEAVIER. TIP
Directions
Preheat Grill to 350°F.
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.
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.
Once you have a base layer of potatoes, add a layer of sliced onion (approx. ½ of a medium yellow onion), Pit Boss Smoked Salt & Pepper, a drizzle of sweet condensed milk, half a stick of butter cut into pats, and a layer of sliced smoked gouda cheese.
Repeat on the 2nd layer. Top with grated cheddar jack or Colby jack cheese.
Cook at 325°F-350°F for approx. 1 hour or until the potatoes are tender.
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.
ENJOY!