Elevate your dinner menu with Traeger scalloped potatoes. Irresistibly creamy, cheesy, and packed with layers of deliciousness. Taste the difference today!
Course
Side Dish
Prep Time20minutes
Cook Time1hour
Servings6
Ingredients
6large russet potatoesthinly sliced
2cupsheavy cream
1cupwhole milk
4clovesgarlicminced
1teaspoonsalt
1/2teaspoonblack pepper
2tablespoonsfresh thyme leavesoptional
2cupsgrated cheesecheddar, gruyère, or parmesan
Cooking spray
Instructions
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.
Traeger Time
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.