5 from 15 votes
Cheesy Smoked Au Gratin Potatoes
These smoked potatoes au gratin are the perfect side dish to make on your grill or smoker. Of course, these cheesy scalloped potatoes turn out great in an oven as well.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings:
6
Calories:
678 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
- 2.5 Pounds russet potato
- ½ yellow onion Very thinly sliced
- 4 Ounces gruyere cheese Shredded
- 4 Ounces White Cheddar Cheese Shredded
- 2 Ounces gouda cheese Shredded, smoked
- 1 Pint heavy cream
- 3 Tablespoons butter
- 2 Cloves garlic Minced
- 3 Tablespoons flour
- 1 teaspoon onion powder
- 1 teaspoon thyme preferably fresh, leaves
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
- Peel and thinly slice the potatoes to ¼ inch thick or thinner.
- Place the potatoes in a bowl and cover with ice water. Place in the refrigerator and soak for 4 hours, then rinse under cold water in a colander.
- In a sauce pan, melt the butter over medium heat. Add the garlic and cook for 1 minute. Next, stir in the flour and whisk to combine, mixing until fully incorporated. Add the heavy cream to the pan about ½ cup at a time, whisking continuously until thickened before adding more cream.
- Once all of the heavy cream has been added, add it the garlic powder, onion powder, salt, black pepper, and thyme leaves.
- Next, add in the shredded cheese a little at a time and stir until melted before adding more cheese. Reserve ½ cup of cheese for topping. Once all of the cheese has been added and the sauce is smooth, remove the pan from the heat and set aside.
- Grease the bottom and sides of a cast iron pan or skillet with butter or oil. Place a single layer of potato slices over the bottom on the pan, then layer about ⅓ of the sliced onions. Next pour about ¼ of the cheese sauce over the potatoes.
- Repeat with 2 more layers of potatoes, onion and cheese sauce then finish with a final layer of potatoes. Top with the last of the cheese sauce and then the ½ cup of shredded cheese. If desired sprinkle with additional thyme.
- Preheat your grill or smoker to 350 degrees and set up for indirect heat.
- Place the cast iron pan with the au gratin potatoes on the smoker and cook for 1.5 hours, checking about every 30 minutes and rotating if needed for even cooking.
- The smoked au gratin potatoes are done when the top is golden brown, and you can poke the potatoes with a toothpick and there is very little resistance. If the cheese is getting too dark before the potatoes are tender, cover the pan with foil to prevent further browning.
- Serve while warm.
Cup of Yum
Nutrition Information
Calories
678kcal
(34%)
Carbohydrates
42g
(14%)
Protein
19g
(38%)
Fat
49g
(75%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.2g
(10%)
Cholesterol
155mg
(52%)
Sodium
800mg
(33%)
Potassium
937mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1774IU
(35%)
Vitamin C
13mg
(14%)
Calcium
477mg
(48%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 678
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 42g | 14% |
| Protein | 19g | 38% |
| Fat | 49g | 75% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 155mg | 52% |
| Sodium | 800mg | 33% |
| Potassium | 937mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1774IU | 35% |
| Vitamin C | 13mg | 14% |
| Calcium | 477mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.