Smoked Chantilly Potatoes

January 5, 2017

These Smoked Chantilly Potatoes are one of those can’t get enough comfort food dishes. Tender potatoes are smoked before getting a slow braise in rich cream, butter, and cheese for a side dish that may upstage anything you serve them with.

I was actually led to this recipe after I got a new Hamilton Beach Professional 14-cup Food Processor. I met the Hamilton Beach crew in Austin a few months ago and I was thrilled when they asked to send me a unit to review (and one to giveaway, stay tuned for more details on that soon!!!) This thing does a million kitchen tasks! Super important for me because in our new house, the kitchen storage is tight. I am hesitant to bring anything else into those crammed cupboards, but I was actually able to replace 2 smaller sized food processors, a blender set, my bulky cheese grater, and a mandolin. I was totally thrilled!

So instantly I started thinking about what great ideas I had for using this food processor to it’s full potential. My first thought was to use the dough hook to make my Rosemary Parmesan Focaccia. My second thought was to use the dicing attachment to do some of my famous Planked Salmon with Mango Salsa (that one’s in my healthy recipes eBook). Finally, I just got real hungry and started craving good old fashioned comfort food without wanting to put in all the work that goes with comfort food.

This recipe comes straight from my mother in law, and let me just say, my husband’s family knows good comfort food more than anybody, ever. I can still remember the first time I had these chantilly potatoes after watching my husband’s mom hand pushing potatoes through her old school potato cutting machine-thing and thinking all of that work was totally worth it (but that I would probably never attempt these potatoes because the prep work seemed daunting). This food processor took out all of the work, so I just got to enjoy the tasty melt in my mouth potato goodness. Of course, I needed to mix in my signature smoky style and I think it added a pretty awesome layer of wood fired flavor.


5 from 1 vote
Smoked Chantilly Potatoes- Smoked Turkey Side Dish
Smoked Chantilly Potatoes
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 
Course: Side Dishes
Cuisine: Comfort Food
Servings: 8 people
Ingredients
  • 8 medium russet potatoes peeled and sliced into 1/8 inch thick rounds
  • 3 cups sharp cheddar cheese shredded
  • 2 cups heavy cream
  • 8 Tablespoons salted butter cut into thin slices
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper
Instructions
  1. Start up your smoker and shoot for 225 degrees. I use a blend of hickory, maple, and cherry woods for the smoke.
  2. Line a 9x13 baking dish with heavy duty foil with enough extra foil hanging over the sides that you can fold the pieces together to completely seal during cooking. Layer in 1/3 of the sliced potatoes, sprinkle with some of the salt and pepper, and top with 1 cup of the shredded cheese. Repeat with a second layer of potatoes, salt, pepper, and cheese. Top with the final layer of potatoes, salt, pepper, and the remaining cheese.
  3. Pour the cream over the potatoes and top with the pads of butter.
  4. Set the pan on the grates of your smoker and smoke for 1 hour. Fold up the edges of the foil and crimp together to completely seal. Continue cooking the potatoes for 3 1/2 more hours at 225 degrees.
  5. Serve the potatoes warm straight from the foil lined pan for the full comfort food effect and enjoy!

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12 thoughts on “Smoked Chantilly Potatoes

  1. I love this recipe but have only do enough thin the oven cause I always start it late. What flavor of wood do you use for this recipe?

  2. These potatoes are the bomb! I added some sliced onions in each layer and used a disposable pan though. I will make these again. Everyone liked them.

  3. I’ve done these 3 times now, and they always come out yummy. Well, one time I forgot the salt…😕

    They’ve replaced my go to Smoked Mac&Cheese as a pairing for brisket.

    I did stop trying to capture them in a foil envelope, as the cream finds its way out. I now use a 9×13 glassware, cover it after the hour, and do a bit of scrubbing later.

    Some are waiting in the fridge right now for the smoker tomorrow – brisket is on, and they’ll go in at noon. Hopefully the Camp Chef DLX stands up to tonight’s 15° forecast!

    Thanks for the recipe, and I love your creativity!

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