Traeger Au Gratin Potatoes are loaded with cheesy flavor and are super easy to make. I love how simple this recipe is to assemble and cook next to a delicious main dish. Plus, it doesn't require any attention once I get it on the grill. Add this delicious recipe to your next steak dinner menu or other favorite Traeger Grill recipe.
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When it comes to comfort food dishes, nothing beats the rich and delicious flavor of Traeger smoked au gratin potatoes. This homemade recipe is sure to be a family favorite for special occasions and easy Sunday dinners. Tender potatoes are coated in cream and loaded with cheese will have your family asking for seconds. Stick with me and let's make something great together.
All of the Flavors from Cheesy Au Gratin Potatoes
This is the perfect side dish to go along with a great protein all on your Traeger Pellet Grill. Similar to scalloped potatoes, but even better because of the extra melted cheese. A delicious side dish has to have a great texture and great flavor. The best part this recipe is that you can modify the cheese and herbs to match up with your meal.
For example, for a slow cooked tri-tip, I'll use a smoked gouda or cheddar to add more smoky flavor that pairs really nicely. For a smoked chicken, traditional gruyere and fresh thyme leaves bring the meal together. The difference in good recipes versus great recipes is in the details.
Au Gratin Potato Ingredients
These ingredients are simple and flexible. The base of this recipe include potatoes, cream, and shredded cheese. You can choose between russet potatoes or yukon gold, but don't use red potatoes or any with a waxy texture.
When it comes to which you cheese you go with, you have lots of options depending on what you want that final result to look like. For more smoke flavor, smoked cheddar and smoked gouda are really nice additions. For more classic flavors, you can pair cheddar cheese and mustard or mustard powder. I'll list out some good flavor combinations below.
Ingredients:
- russet potatoes
- heavy cream
- shredded cheese
- crispy bacon
- mustard powder
- onion powder
- unsalted butter
- salt
- black pepper
Optional fresh herbs: thyme leaves, chives, fresh parsley, garlic powder or fresh garlic softened in butter
Lovely Flavor Combinations:
- parmesan cheese, roasted garlic, fresh thyme
- smoked gouda and mustard
- gruyere cheese, garlic, caramelized onion, and fresh parsley
- sharp cheddar cheese and crispy bacon
Supplies for Making Au Gratin Potatoes
Here are some helpful supplies that can make this recipe a little easier to assemble. Items with an affiliate link are available to shop from where I make earn a small commission.
- mandolin- this is the best way to get thin slices. If you don't have one, use a sharp knife and thinly slice the potatoes by hand.
- baking dish- I love my 9" cast iron pan for anything going in the smoker. I wouldn't want a beautiful white casserole dish to turn black from in the smoker.
- large cutting board
- vegetable peeler
The Cooking Process
- Start by setting your Traeger Grill to 375F and let it preheat for 15 minutes with the lid closed.
- Prepare the potatoes by washing and peeling them.
- Set your mandolin to ⅛" thick and slice all the potatoes. Soak the sliced potatoes in cold water while working so they do not turn brown.
- Dice and cook 4-6 slices of bacon in a skillet. Drain from the grease and set side.
- Measure the other ingredients and season the heavy cream with mustard powder, onion powder, salt, and pepper.
- Prepare the cast iron skillet by rubbing the bottom of the pan with a thin coating of unsalted butter.
- Pour in ⅓ cup of heavy cream and spread it out to completely coat the bottom of the pan.
- Begin layering the potatoes with two layers of potatoes, cheese, crisp bacon and heavy cream. Repeat the process with 2-3 layers total.
- Top the potatoes with the remaining cheese.
- Place the cast iron skillet directly on the grill grates of the Traeger and cook them with the lid closed for 45 minutes.
- The potatoes should be fork tender and the cheese browned just slightly. You may need to leave them in the Traeger for an additional 5-10 minutes depending on how thick the potatoes were sliced.
- After the potatoes are fork tender, remove them and let them cool.
Cooking these Potatoes with a Main Dish
One of the great things about making these au grating potatoes on a Traeger is that you can cook them alongside your main dish. When you do that, you will need to adjust the total cook time depending on the temperature of your grill. When you are cooking something at a lower temperature, it will take quite a bit longer than cooking at high heat. Just be prepared for the potatoes to cook much longer and get them in the smoker earlier.
Check them for doneness by poking them with a fork to see if they are tender. Lastly, you can also cover them with heavy-duty foil to help them cook faster, but they won't have that kiss of smoke flavor.
Recipe Modifications
Let's start with some optional flavor enhancers that you can add in:
- fresh garlic- if you want to add a garlicky dimension, mince two cloves of garlic and saute in olive oil before adding it to your creamy sauce
- optional fresh herbs- thyme leaves are included in a traditional au gratin recipe but you can also sprinkle some fresh parsley or minced chives to round out the heavy comfort food
- crispy bacon is always a welcome addition to cheesy potatoes
- you can also substitute gold potatoes for the russet and it will come out just fine.
- top the au gratin with bread crumbs if want that crunchy pop of texture
Saving and Reheating Au Gratin Potatoes
After you have devoured your delicious dinner, transfer any leftovers to an airtight container. Reheat individual portions in the microwave for 1-2 minutes on medium heat or a "reheat" setting.
What Main Course to Serve With Smoked Au Gratin Potatoes
- Traeger Prime Rib
- Smoked Turkey Breast
- Pork Tenderloin
- Bourbon Glazed Pork Chops
More Potato Recipes
Traeger Au Gratin Potatoes Recipe Card
Traeger Cheesy Au Gratin Potatoes
Equipment
- mandolin slicer
Ingredients
- 3 cups russet potatoes
- 1 ¼ cups heavy cream
- 1 ½ cups shredded cheese cheddar, gruyere, gouda or a combination
- 4 slices bacon diced, cooked, and drained of grease
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ pepper
Instructions
- Set your Traeger pellet grill to 375F. Close the lid and preheat the grill for 15 minutes.
- While the grill preheats, wash, peel, and slice the potatoes to ⅛" on a mandolin.
- Measure the heavy cream and season it with mustard powder, salt, and pepper. Shred and measure the cheese. Set those aside.
- Rub the bottom of the cast iron skillet with a thin coating of butter.
- Pour ⅓ cup of heavy cream in the bottom of the pan and spread it out evenly.
- Place 2 layers of sliced potatoes, half of the shredded cheese, and another ⅓ of the cream.
- Repeat for a second layer of potatoes, cheese, and cream.
- Place the cast iron skillet directly on the grill grates and close the lid. Cook uncovered for 45 minutes. The potatoes should be fork tender and the top layer of cheese should be slightly golden brown.
- Remove from the Traeger and allow to cool for 10 minutes before serving.
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