Smoked Scalloped Potatoes

When your pellet grill’s already fired up for the main course, why not throw on a side dish that’ll steal the show? These smoked scalloped potatoes are loaded with bacon, jalapeños, sharp cheddar, and cream – all kissed with that signature wood-fired flavor that makes everything better.

Prep Time20

Cook Time2 10

Resting Time20

Total Time2 50

Course: Side Dish

Cuisine: American

Keyword: smoked potatoes recipe, smoked scalloped potatoes, smoked scalloped potatoes recipe

Servings: people

Ingredients

5 medium russet potatoes washed (skins left on)
16 oz sharp cheddar cheese grated and divided
3-4 strips bacon crispy cooked and chopped
1 tablespoon butter for greasing the dish
2 tablespoons butter
1 jalapeño diced (seeds removed for less heat)
½ medium onion diced
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
2 green onions sliced for garnish

Instructions

Heat the pellet grill or smoker to 325℉ with your choice of wood or pellets.
Peel and slice the potatoes - Use a vegetable peeler to peel 3 strips of skin off each washed potato, spacing out the peels. Then position the potatoes on a cutting board where they are the most stable, and slice into rounds slightly less than ¼" thick. Add the potato slices to a large bowl of cold water.
Rinse and dry the potato slices - Rinse the potato slices under cold running water for about 1 minute to remove excess starch. Then spread the slices out on a clean tea towel in a single layer. Roll up the towel, and allow the potatoes to dry while you make the cream sauce.
Sauté the vegetables - In a skillet over medium heat, melt 2 tablespoons of butter. When melted, add the diced jalapeño and onion. Sauté about 3-4 minutes to soften and get a small bit of color on the vegetables. Season with salt and black pepper.
Make the roux - To the same skillet with the sautéed jalapeños and onions, add 2 tablespoons of flour and mix it in well. Cook this roux for about 60 to 90 seconds, stirring constantly.
Finish the cream sauce - Pour the chicken stock and heavy cream in the skillet. Whisk everything together, making sure to scrape the bottom of the pan to get all those flavorful bits from the jalapeños and onions. Let this come to a soft boil, stirring constantly. *The sauce won't come up to its full thickening power until it reaches a soft boil. Once it reaches a soft boil, reduce the heat to low, and add about 75% of the grated cheddar. Stir until the cheese melts completely, creating a smooth, creamy sauce. Turn off the heat while you arrange the potatoes.
Arrange the potato slices - Lightly grease your casserole dish with about 1 tablespoon butter. Then arrange the dried potato slices standing up and slightly diagonally in the bottom of the casserole dish. *Don’t worry about making it perfect – as you add more potato slices, you can stand them up at more of a 90 degree angle to make room for more potatoes, filling in any gaps as you go.
Pour on the cream sauce and smoke - Pour the jalapeño cream sauce right over the arranged potatoes. Use a spatula to gently work the sauce into all the nooks and crannies between the potato slices. Then place the casserole dish on the pellet grill or smoker, and smoke at 325℉ for about 1 hour 45 minutes - you want the potatoes to be almost done, but not quite.
Add more cheese and finish smoking - Sprinkle the remaining grated cheddar cheese in an even layer on top of the potatoes. Then add the cooked and crumbled bacon, and a few jalapeno slices if you want some extra heat. Return the dish to the smoker for another 15-30 minutes until the cheese is melted and bubbly, the bacon is crispy, and the potatoes are fork-tender. *See notes.
Rest and serve - Remove the potatoes from the smoker, and allow to cool about 20-25 minutes before serving. The garnish with sliced green onions. The cooling time is important, as your sauce will thicken as it cools.

Notes

Protecting your casserole dish on the smoker - Place a piece of aluminum foil on the bottom of your casserole dish before placing it on the smoker. Since the dish is porous and you’re smoking it on the pellet grill, this protects the bottom from getting all grimy and difficult to clean. The top of the enameled cast iron dish will clean up easily, but that foil on the bottom is a game-changer.
Total cooking time - The total cooking time should be about 2 hours at 325°F. However, cooking time can vary based on the size of your casserole dish, what grill you have, etc.
Cheese options - Sharp cheddar gives the best flavor, but you can also use a combination of cheddar and Monterey Jack, or add some smoked Gouda for extra smoke flavor.

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