Smoked Creamy Au Gratin Potatoes

Nothing says comfort food, like au gratin potatoes. I must admit; we originally called this recipe smoked scalloped potatoes. After a little bit of research while writing this post; I quickly learned the difference between scallop potatoes and au gratin potatoes. Both creamy, both delightful, both using thinly sliced potatoes…. one small difference : Cheese! Here at AngryBBQ; we are cheese lovers. Whether it is in the recipe or not; I’m typically adding it! Hence, our smoked scallop potato recipe has now become our smoked au gratin potato recipe! (I can’t imagine it without the cheese!). We also add cheese to our hassleback potatoes for extra yum.

Now….. classic foods like au gratin potatoes or scallop potatoes are to die for all on their own. But adding a little smoke to the recipe with our Traeger pellet grill? It truly takes it to a whole new level! It’s a simple recipe; and we really let the smoky flavor work it’s magic.

Potatoes Au Gratin

A few tips before we get started:

  • We prefer using Russet potatoes. Russets are more starchy and therefore, give a more creamier sauce and buttery flavor (and we are more about the flavor than the looks). They do break down more and so therefore will have a more “mushier” texture. You can use a more waxy potato, such as red skinned or Yukon. These potatoes will hold their shape better and so therefore may give a nicer appearance when served. But they won’t taste as good!
  • You may take a quick glance at the recipe and decide to “lighten” it up; by using 1% or 2% milk, light cheese, or cutting out some of the cheese. Please don’t! This dish is not something you serve on a weekly basis. It’s a warm, delightful dish served on a cold winter night or during large family gatherings…… enjoy it!
  • It is important and just works better to have the potatoes equally thinly sliced. You can do it with a sharp knife; but from anywhere between $20-$50 you can get yourself a pretty good mandolin and make your life a whole lot easier.

The Recipe

Equipment

  • Sharp Knife and cutting board or Mandolin
  • 9 x 13 Baking dish
  • Medium sized Saucepan
  • Large Spoon

Ingredients

  • 3 TBSP Butter
  • 1 Small onion chopped
  • 5 Garlic cloves finely chopped
  • 2 cups Whole milk
  • 4 TBSP Flour
  • 1 cup Chicken stock
  • 1 tsp Black pepper
  • 2 tsp Kosher salt
  • 3 lbs Russet potatoes Sliced 1/8 – 1/4 inch thick
  • 3 tsp Fresh thyme chopped
  • 3 Cups Old, cheddar cheese
  • 1 Cup Parmesan cheese Shredded
Au Gratin Potatoes Pin

Instructions

  1. Start the smoker and heat up to 375F. Our personal preference for this recipe is oak or pecan; but feel free to experiment with your favorites.
  2. Slice the potatoes to 1/8-1/4 inch thickness using a mandolin or sharp knife. Set aside.
  3. Grease the 9 x 13 pan with butter. Set aside.
  4. In a medium saucepan, on medium to high heat melt the butter. Saute onions, until they are just soft (~ 4 min). Once the onions are soft, add the garlic and saute for another 2-3 minutes.
  5. Stir in the flour and mix well.Slowly, add the chicken stock; while continuing to mix. Then add the milk, pepper, salt, half the thyme. Stir well.As the sauce just starts to simmer; remove from heat.
  6. Layer half the potatoes in the baking dish. Pour half the sauce over the potatoes and cover with half of the cheddar cheese. Layer the rest of the potatoes on top of the first layer. Pour the rest of the sauce over the second layer and top with the rest of the cheddar cheese and parmesan cheese.
  7. Bake in the smoker for 1 1/2 hours. You know it’s done when you can easily pierce through the potatoes with a fork.Once cooked, remove from heat. Sprinkle with the remaining fresh thyme.

Potatoes Au Gratin
Print Recipe
5 from 1 vote

Smoked Creamy Potatoes Au Gratin

If the classic comfort dish of potatoes au gratin wasn't already enough; cooking them in your smoker elevates this dish to a whole new level. A simple recipe; allowing the basic ingredients and smoky flavor work their magic.
Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Course: Side Dish
Cuisine: American, BBQ
Keyword: BBQ Side, Potato Side Dish, Potatoes Au Gratin, Scallop Potatoes, smoked sides, traeger sides
Servings: 10 people
Calories: 371kcal

Equipment

  • Sharp Knife and cutting board or Mandolin
  • 9 x 13 Baking dish
  • Medium sized Saucepan
  • Large Spoon

Ingredients

  • 3 TBSP Butter
  • 1 Small onion chopped
  • 5 Garlic cloves finely chopped
  • 2 cups Whole milk
  • 4 TBSP Flour
  • 1 cup Chicken stock
  • 1 tsp Black pepper
  • 2 tsp Kosher salt
  • 3 lbs Russet potatoes Sliced 1/8 – 1/4 inch thick
  • 3 tsp Fresh thyme chopped
  • 3 Cups Old, cheddar cheese
  • 1 Cup Parmesan cheese Shredded

Instructions

  • Start the smoker and heat up to 375F. Our personal preference for this recipe is oak or pecan; but feel free to experiment with your favorites.
    Smoker at 375
  • Slice the potatoes to 1/8-1/4 inch thickness using a mandolin or sharp knife. Set aside.
  • Grease the 9 x 13 pan with butter. Set aside.
    Greasing 9 x 13 pan
  • In a medium saucepan, on medium to high heat melt the butter. Saute onions, until they are just soft (~ 4 min). Once the onions are soft, add the garlic and saute for another 2-3 minutes.
    Butter, onions, and garlic
  • Stir in the flour and mix well.
    Slowly, add the chicken stock; while continuing to mix. Then add the milk, pepper, salt, half the thyme. Stir well.
    As the sauce just starts to simmer; remove from heat.
    Flour and chicken stock
  • Layer half the potatoes in the baking dish. Pour half the sauce over the potatoes and cover with half of the cheddar cheese. Layer the rest of the potatoes on top of the first layer. Pour the rest of the sauce over the second layer and top with the rest of the cheddar cheese and parmesan cheese.
    Layering potatoes
  • Bake in the smoker for 1 1/2 hours. You know it's done when you can easily pierce through the potatoes with a fork.
    Once cooked, remove from heat. Sprinkle with the remaining fresh thyme.
    Potatoes Au Gratin in Smoker

Nutrition

Calories: 371kcal | Carbohydrates: 33g | Protein: 18g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 929mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 671IU | Vitamin C: 11mg | Calcium: 446mg | Iron: 2mg

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