Smoked Scalloped Potatoes

This recipe for thinly sliced potatoes layered in a cream-based sauce and smoked until golden brown is the perfect smoked scalloped potato side dish to make on the grill.

Scalloped potatoes, also known as au gratin potatoes (aka cheesy potatoes), are a dish made with thinly sliced potatoes that are layered in a baking dish and cooked in a creamy sauce. The dish is often topped with cheese, breadcrumbs, or a combination of both.

While this recipe is typically baked in the oven, I’ve taken this traditional version and brought it to the grill to add a touch of smoke flavor. We love enjoying this side with reverse seared steaks, double-smoked ham, or a smoked pork loin roast.

“School” Supplies:

• 12-14 inch Round Baking Dish (or cast iron pan)
• Knife and Cutting Board
• Mandolin
• Measuring Cups and Spoons
• Whisk
• Fork

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe card below and begin. 

Ingredients:

• Potatoes (Russet or Yukon Gold work best)
• Olive Oil
• Onion
• Garlic
• Butter
• Flour
• Heavy Cream
• Milk
• Gouda, Gruyere, or Cheddar Cheese
• Spices – Bay Leaves, Rosemary, Thyme, Smoky Paprika, Salt, and Black Pepper

Preparation:

If you prefer to prepare this entire recipe all at once in a large pot, you can. I find this just keeps things simple (aka fewer dishes) but you can also use a separate pot for making the sauce and fold the potatoes in at the end.

Mise en place (putting in place) is crucial for this recipe. Prep all your ingredients (except the potatoes) before beginning.

1. Start with a large ceramic pan that you can use on the stove and in the oven (or in this case the smoker). Place it over medium heat.
2. To the pan add the olive oil, diced onion, and garlic. Cook for about 5-6 minutes until tender and translucent.
3. Add in the rosemary, thyme, smoky paprika, salt, and pepper. Stir to combine then add in the butter and let it melt fully.
4. Mix in the flour until it forms a light paste and cooks for 2-3 minutes.
5. Slowly add in the heavy cream, whisking small amounts into the pan at a time until everything is whisked together and smooth. Then pour in the milk and add in the bay leaves (remove these before adding in the potatoes).
6. Keep the heat at a medium temperature on the stove and whisk continuously to prevent scorching.
7. Turn off the heat, but leave the pan on the burner. Slowly whisk in small handfuls of the cheese until it’s fully combined with the sauce.
8. Move the sauce to the side to rest a moment while you slice the potatoes. Use a mandolin (this one slices all my potatoes in under 5 minutes) to cut the potatoes to 1/4 inch thickness.
9. Carefully add the sliced potatoes to the cream sauce. I add small amounts in at a time to help them become fully coated and gently fold everything together. The potatoes and sauce should look like one smooth even mixture.
10. Add some extra cheese to the top if desired.

Smoking Instructions:

1. Preheat the smoker to 300 F. Set it for indirect heat.
2. Place the scalloped potatoes onto the smoker and allow it to smoke for about 40 minutes.
3. Increase the grill temperature to 425 F. and smoke for an additional 15-20 minutes. The au gratin is done when the mixture is golden brown, bubbling, and the potatoes are fork tender.
4. Remove the scalloped potatoes from the grill and lightly cover them with foil and let them rest for 10 minutes before serving (this helps the potatoes set up and thicken a bit). Remove the foil and garnish with extra herbs if desired.

Expert Tips:

• Use starchy potatoes, such as russet potatoes or Yukon gold, for the best texture. Avoid using waxy potatoes, such as red potatoes or new potatoes, as they will not hold their shape as well when sliced and cooked.
• Slice the potatoes as thinly and evenly as possible for even cooking and a beautiful presentation. A mandoline slicer is the best way to achieve this. Wait to slice the potatoes so they do not oxidize (brown) before adding them to the cream sauce.
• For a crispy and golden top, try adding a layer of breadcrumbs or panko crumbs on top of the grated cheese before baking. This will give the dish a crunchy texture and add a delicious nutty flavor.
• Scalloped potatoes can be made ahead of time. Simply assemble the dish, cover it with plastic wrap, and refrigerate until ready to smoke. You will need to allow the potatoes to sit at room temperature for at least an hour before placing them on the smoker or add additional time to this recipe if they have been refrigerated.

More Potato Recipes:

• Crispy Herb Roasted Potatoes
• Spicy Smoky Cumin Roasted Sweet Potatoes
• Smoked Sweet Potatoes
• Kitchen Aid Mashed Potatoes
• Sweet Potato Pie Bars