Smoked Chantilly Potatoes
On November 16, 2021 (Updated April 15, 2022)
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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.
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.
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.
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!
- 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!
- 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.
- Add the cream and butter. Once everything is nice and layered, pour the cream evenly over the potatoes and top with pads of butter.
- 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.
- 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!
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.
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
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
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these with a Prime Rib. These potatoes were the star of the meal. Everyone went for more potatoes and left the Prime Rib when it was time for seconds! Amazing recipe! Cooked them with the prime rib on my little Traeger Tailgater and they came out awesome. Only modification I made was I used a disposable foil pan and covered with tin foil. Thanks for sharing all these excellent recipes Susie!
Can I make this in a crock pot. Want to take to our local state fair for kids showing animals.
I’m sure you could! I think they’d come out better cooked in an oven though and it’s the same steps that way as the smoker instructions.
If I make them one day then reheat the next day? How would you recommend reheating them? Oven? I want to take them to my MIL for thanksgiving dinner.
OK, I promise – my last add-on modification.
Today, I was bringing them to work, so I added some leftover Pulled Pork, and the onion/pepper mix from Wal-Mart. This time, I used the removable crock from a slow cooker in the smoker for about 2 hours, then transferred it back to the slow cooker (covered) to braise them up for 4-5 hours (it’s much deeper, with more mass). Some potatoes didn’t get to the delectably done phase, but it was still quite good.
I just made this into a breakfast casserole by adding 9 scrambled eggs, a Walmart frozen package of onions and peppers (sautéed with a bit of butter until mostly dry) and the leftover twice-smoked ham from Easter. It got rave reviews!
That’s fantastic!
Could you cook them in a regular oven?
Absolutely, just follow the same time and temperature instructions.
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!
Thanks so much for leaving me a comment!! I’m so happy these have become a regular on your smoking menu!!! Enjoy your brisket!!
Can you speed up the cook time using a higher temp without ruining the recipe?
You can turn up the cooking temp if you like, I would keep an eye on it, so the bottom doesn’t burn.
Can you prepare them the day before and throw in the smoker the next day?
Sure, that can work!
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.
Thanks Mark for coming back and leaving your comment and feedback!
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?
Anything mild like hickory or alder works great!