Hey there, folks! Today, we’re diving headfirst into the world of Traeger Scalloped Potatoes. If you’ve never tried these bad boys, you’re in for a treat! Grab your apron and let’s fire up that Traeger grill – it’s gonna be a cheesy, smoky, and downright delicious adventure!
How to Make Scalloped Potatoes on Traeger
Alright, let’s kick things off with a bang. Making smoked scalloped potatoes on your trusty Traeger grill isn’t rocket science, but it does require a bit of finesse. Here’s a quick rundown of the steps:
- Prep Those Potatoes: Start by slicing up some russet potatoes thinly. You want those spuds to be paper-thin, like they’re auditioning for a potato fashion show. No thick slices here!
- Get Your Layers On: Take a moment to appreciate your stack of potato slices – it’s like building a savory potato skyscraper! Layer them up in a baking dish, seasoning each layer with salt, pepper, and a sprinkle of minced garlic. Add a dash of chopped fresh herbs if you’re feeling fancy.
- The Creamy Magic: Pour a mix of heavy cream and milk over your potato tower. Let those taters soak up that creamy goodness. It’s like a potato spa day!
- The Cheesy Avalanche: Sprinkle grated cheese over the top. Go wild – cheddar, gruyère, parmesan – pick your poison!
- Traeger Time: Fire up your Traeger grill and set it to 350°F. Once it’s preheated, pop your potato masterpiece in there and let it cook for about an hour. Keep an eye on it – when it’s golden brown and bubbling, it’s ready to rock!
- Serve and Savor: Let those scalloped potatoes cool for a few minutes, and then dig in! The layers should be tender, the cheese all melty, and the smoky flavor… well, that’s the Traeger magic!
Picking the Right Pellets: Flavoring Your Scalloped Sensation
Now, let’s talk pellets! Choosing the right pellets for your Traeger is crucial. When it comes to scalloped potatoes, you want something with a mild flavor that won’t overpower the creamy, cheesy goodness. Hickory or applewood pellets are my go-to for this dish. They’ll add a subtle smokiness without stealing the show.
Au Gratin vs. Scalloped: Deciphering Potato Dishes
Great question! Au gratin and scalloped potatoes are like distant cousins at a family reunion. While they’re both potato dishes, they have their differences.
Scalloped potatoes are all about those thinly sliced potatoes layered with cream and cheese, as we just discussed. They’re creamy and cheesy but don’t have breadcrumbs or a crispy top.
Au gratin potatoes, on the other hand, are similar but with a crunchy twist. They’re topped with breadcrumbs and cheese, giving them a delightful crispy crust. It’s like the potato version of a cheesy casserole!
Pairing Perfection: What Complements Scalloped Potatoes Best?
Ah, the eternal question! Scalloped potatoes are a versatile side dish that can accompany a wide range of main courses. Personally, I love serving them with a juicy steak fresh off the grill. The contrast between the tender, cheesy potatoes and a perfectly seared steak is a match made in culinary heaven.
But don’t stop there – they’re also fantastic with roast chicken, grilled salmon, or even a veggie stir-fry for the herbivores in the house. Pair them with a crisp salad, and you’ve got a meal to remember.
So there you have it, a crash course in Traeger Scalloped Potatoes! It’s a dish that combines comfort food with a touch of smoky sophistication. Whether you’re cooking for a crowd or indulging in a solo potato feast, these scalloped wonders will never let you down.
I hope this guide has tickled your taste buds and inspired you to give it a shot. Remember, cooking is all about having fun and experimenting, so don’t be afraid to add your own twist to this classic recipe.
Thanks for joining me on this culinary adventure, and as I always say, “Life’s too short for bland potatoes!” So go on, whip up some Traeger Scalloped Potatoes, and savor the deliciousness. Until next time, happy grilling, my friends!
Traeger Scalloped Potatoes
Elevate your dinner menu with Traeger scalloped potatoes. Irresistibly creamy, cheesy, and packed with layers of deliciousness. Taste the difference today!
- 6 large russet potatoes thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh thyme leaves optional
- 2 cups grated cheese cheddar, gruyère, or parmesan
- Cooking spray
Prep Those Potatoes
- Begin by scrubbing the russet potatoes thoroughly to remove any dirt. No one likes gritty scalloped potatoes!
- Using a sharp knife or a mandoline slicer, carefully slice the potatoes into thin rounds, about 1/8 inch thick. The thinner, the better!
- Place the sliced potatoes in a bowl of cold water. This will prevent them from turning brown and remove excess starch.
Get Your Layers On
- Preheat your Traeger grill to 350°F (175°C) and place a cast-iron skillet on the grill grates to heat up.
- In a saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, and black pepper. Heat the mixture until it's hot but not boiling. Keep an eye on it to avoid any spills!
The Creamy Magic
- Once the cream mixture is heated, remove it from the heat. Take your baking dish and lightly grease it with cooking spray to prevent sticking.
- Drain the potato slices and start layering them in the baking dish. Sprinkle a pinch of fresh thyme leaves between each layer if you're feeling fancy.
- Pour the hot cream mixture evenly over the potato layers. Make sure it gets into all the nooks and crannies – that's where the magic happens!
The Cheesy Avalanche
- Now, it's time for the cheese! Sprinkle the grated cheese generously over the top of your potato tower. Go all out – the more cheese, the merrier!
- Cover the baking dish with aluminum foil. This will help trap the smoky flavor while the potatoes cook on the Traeger grill.
- Place your covered baking dish directly on the grill grates of your preheated Traeger. Close the lid and let the scalloped potatoes cook for about 30 minutes.
- After 30 minutes, remove the aluminum foil to let the cheese get all bubbly and golden brown. Continue cooking for an additional 30 minutes or until the top is beautifully browned, and the potatoes are tender when pierced with a fork.
Serve and Savor
- Carefully take the scalloped potatoes off the grill. They'll be hot, cheesy, and oh-so-delicious!
- Let them cool for a few minutes to avoid burning your eager taste buds. Then, scoop out generous portions onto plates.
- Garnish with some extra fresh thyme leaves if you like, and serve these smoky delights alongside your favorite main course or a simple salad.