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.
Servings: 10 people
- 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.
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.
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.
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.
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.
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.
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