If creamy scalloped potatoes weren’t already good enough, cooking them on your smoker takes them to the next level. Keep this recipe simple and let the basic ingredients and smokey flavor work their magic.
3 Tablespoons Butter
4 Large Garlic Cloves (Minced)
1 Small Yellow Onion
2 Cups Whole Milk
¼ Cup Flour
1 Cup Chicken Stock
1 Teaspoon Coarse Black Pepper
1.5 Teaspoons Kosher Salt
3 lbs. Russet Potatoes
2 Teaspoons Fresh Thyme (Chopped)
3 Cups American Cheddar (Grated, the older the better)
1 Cup Parmesan Cheese (Grated)
Prep Time: 25min | Cook Time: 90min
Fire up the smoker to 375 °F. I recommend oak wood for this recipe.
Use a mandolin and slice the potatoes to a 1/8” thickness. Set aside.
Grease your baking dish. A 9”x13”x2” dish will work.
Melt the butter in a large frying pan on medium/high heat. Start to sauté the onions until they are soft. Add in the garlic and sauté for a couple more minutes.
Stir in the flour and mix thoroughly.
Slowly pour in the chicken stock while mixing. Then add the milk, pepper, salt, 1 teaspoon of thyme, and stir thoroughly.
Allow the sauce to just start to simmer and remove from heat.
Evenly layer half the sliced potatoes in the baking dish. Pour half of the cream sauce over the potatoes. Sprinkle half of the cheddar cheese over the potatoes and sauce. Repeat with the remaining potatoes, sauce, cheddar cheese, and parmesan cheese.
Bake in the hot smoker for approximately 1.5hrs or until you can easily poke a temperature probe through the potatoes.
Once cooked through, remove from heat and sprinkle remaining thyme on top of the potatoes. Serve.
Feel free to add additional cheese or choose another type of cheese if you prefer.
Experiment with smoking woods. Oak is great for many different types of meat and vegetables. Pecan is another great one.
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