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Potatoes Au Gratin
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5 from 3 votes

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
Author: Jannah Haas


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


  • 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


  • 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


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