Smoked Chantilly Potatoes

15 reviews

This post may contain affiliate links. Please read our disclosure policy.

These smoked chantilly potatoes are one of those can’t-get-enough-of comfort food dishes. Tender potatoes are smoked before slowly braising in rich cream, butter, and cheese for a side dish that may upstage everything else on the table.

Stack of smoked Chantilly potatoes on a large serving spoon with text overlay - Smoked Chantilly Potatoes.

Chantilly Potatoes

Chantilly potatoes are essentially a creamier version of mashed potatoes with a cheesy topping. I’m putting a bit of a twist on this recipe by thinly slicing the potatoes to give you a bit more bite while cooking them with cream and lots of cheese.

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 and thinking all of that work was totally worth it.

Now, at Hey Grill Hey, I like to mix in my signature smoky style to family classics, and these smoked chantilly potatoes add a pretty awesome layer of wood-fired flavor.

Layer of sliced potatoes being topped with shredded cheddar cheese.

Ingredients for Chantilly Potatoes

I’m a big fan of these potatoes because they don’t take many ingredients and they’re fairly easy to make. Here’s what you’ll need to assemble to make these potatoes.

  • Russet potatoes. Peel your potatoes and slice them nice and thin. Aim for no bigger than 1/8-inch thick rounds.
  • Sharp cheddar cheese. Make sure you stick with sharp cheddar cheese for these potatoes. You really want that punch that sharp cheddar brings.
  • Heavy cream. Also labeled “heavy whipping cream,” this cream makes the recipe. I would not recommend any substitutes for this ingredient.
  • Salted butter. If you only have unsalted butter on hand, you might need to add a bit of salt to taste to get these potatoes how you like.
  • Salt and cracked black pepper. Whenever I’m cooking a dish that has few ingredients, I always reach for a nice flaky salt and freshly ground or cracked black pepper for the best flavor.

Heavy cream being poured over layers of sliced potatoes and shredded cheddar cheese.

How to Make Smoked Chantilly Potatoes

Now, don’t get bogged down with the prep work on these potatoes. Even though slicing them thin can take some time, you can save a bunch of time by cutting them with a mandolin slicer. Oh and, believe me, they are worth the effort and cook time. I promise!

  1. Prep. Line a baking dish with heavy-duty aluminum foil. Not only will this help keep the cheese from overcooking, but it will also make cleanup a breeze!
  2. Assemble. After you have your potatoes sliced nice and thin, begin assembling by layering 1/3 of the potatoes topped with salt and pepper and then 1 cup of cheddar cheese. Repeat with a second layer and third layer of potatoes, salt and pepper, and cheese.
  3. Add the cream and butter. Once everything is nice and layered, pour the cream evenly over the potatoes and top with pads of butter.
  4. Smoke. With your smoker preheated to 225 degrees F, place the dish on the grill grates of the smoker, close the lid, and smoke for 1 hour. Fold up the edges of the foil and crimp together to completely seal. Finish smoking for another 3-4 hours.
  5. Serve. You can serve these potatoes straight out of the baking dish, or transfer to a fancier serving platter for a neater presentation. Enjoy immediately!

Chantilly potatoes on the grill grates of a smoker.

How Long to Smoke Chantilly Potatoes

It takes approximately 4-5 hours to smoke these chantilly potatoes.

Cook time may vary depending on how thick your potatoes are, how consistent the temperature on your smoker remains, and how crispy you prefer your cheese and potatoes. Begin checking them around the 4-hour mark and keep an eye on them until they reach your desired doneness.

If you like your potatoes will a little bite to them, remove them from the smoker around 4 1/2 hours. For really soft, almost mashed-consistency potatoes, leave them in closer to 5 hours.

Smoked Chantilly potatoes in a baking dish.


More Smoked Potato Recipes

I’m of the opinion that you haven’t truly lived until you’ve tried smoked potatoes. There’s just something about the combo of smoky goodness with the simplicity of a potato that makes for the perfect flavor marriage. Check out a few of our favorite smoked potato recipes below.

Smoked Chantilly Potatoes Recipe

It’s hard to find a creamier and more delicious potato recipe than this Chantilly potato recipe! Make sure to let me know your thoughts on this one in the comments below!

Are things looking a bit different around here? Don’t panic! This post was originally published in January 2017. We recently updated it with more information and helpful tips. The recipe remains the same.

Smoked Chantilly Potatoes

By: Susie Bulloch
4.94 from 15 votes
These smoked chantilly potatoes are one of those can't-get-enough-of 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 everything else on the table.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Servings8 people
Save this recipe!
Just enter your email and get it sent to your inbox! Plus you'll get the latest from Hey Grill Hey every week!
Please enable JavaScript in your browser to complete this form.


  • 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


  • Preheat. Start up your smoker and shoot for 225 degrees F. I use a blend of hickory, maple, and cherry woods for the smoke.
  • Make the potatoes. 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.
  • Add the cream and butter. Pour the cream over the potatoes and top with the pads of butter.
  • Smoke. 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.
  • Enjoy! Serve the potatoes warm straight from the foil-lined pan for the full comfort food effect and enjoy!


Calories: 645kcal | Carbohydrates: 41g | Protein: 16g | Fat: 48g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 978mg | Potassium: 981mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1653IU | Vitamin C: 12mg | Calcium: 377mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!



Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Reader Reviews

48 Reviews

  1. Jacqueline says:

    So easy and SO good!!! Not for cardiac patients!!

  2. Susan Morrow says:

    My dad made these for Easter I don’t know how to put the picture on but he made those and ribeye roast and they both turned out wonderful but I don’t know how to share a picture of them. His name is Stan by the way and he loves to get smoking recipes and do it.

  3. Andy says:

    Oven baked instead of smoked. Super yummy. Use lots of pepper imo. Next time I will use half the butter. 1 whole stick isn’t need(atleast for oven baking)

  4. Nick J says:

    Thoughts on adding a light dusting of the smokey/sweet pork to the layers?

    1. Hey Grill Hey says:

      Sounds amazing!