posted March 30, 2022
Smoked Scalloped Potatoes
Classic scalloped potatoes get a smoky twist in this recipe for smoked scalloped potatoes. They’re the perfect amount of cheesy and comforting with an added kiss of smoke for the ideal BBQ side dish.
Scalloped Potatoes on the Smoker
Scalloped potatoes are a rather classic side in my opinion. This particular recipe comes straight from my grandma who knew what she was doing and added some sour cream and Parmesan cheese to her scalloped potatoes.
While these scalloped potatoes are not the most traditional in other places, they’re so good you won’t realize the difference. These potatoes are tender, creamy, and just tangy enough to keep you wanting more!
Scalloped Potatoes Cream Sauce
The magic in this recipe is the creamy, cheesy sauce. It’s comforting and will have you licking the spoon clean. Here’s what you’ll need to make this sauce. (Exact ingredient amounts are listed in the recipe card at the bottom of this post).
- Yellow Onion
- Chicken stock
- Heavy cream
- Sour cream
- Black pepper
- Parmesan cheese
To make the sauce, melt the butter in a large saucepan. Add the onions and garlic and cook until they are translucent. Whisk in the flour, followed by the chicken stock, milk, heavy cream, and sour cream. Boil for 2 minutes, remove the pan from the heat, and add salt, pepper, and parmesan cheese.
How to Smoke Scalloped Potatoes
This recipe works in steps. First we layer, then we smoke, then we bake. After the initial uncovered smoke, the covered baking section can be done in your oven. Having the smoker as an option is great when you need to keep your oven space open, especially for holidays or big family meals. Go ahead and choose your own baking adventure here.
- Prep. Preheat the smoker to 275 degrees F with your favorite wood. Prep the potatoes and sauce while the smoker heats up. Thinly slice russet potatoes (around 1/8 inches thick) and set aside. Make the cheesy sauce following the directions in the previous section or the printable recipe card below.
- Assemble. Snag your trusty 12-inch cast iron skillet and spray it with a light layer of cooking spray. Layer 1/3 of your sliced potatoes in the bottom of the pan and season with salt and pepper. Spoon 1/3 of the cheese sauce on the potatoes. Repeat this potato, salt/pepper, and sauce layering two more times.
- Smoke. With your smoker preheated, place the skillet of potatoes on the grill grates, close the lid, and smoke for 1 hour.
- Finish smoking. Remove the skillet from the smoker and cover it tightly in heavy-duty aluminum foil. Return the skillet to the smoker, close the lid, and smoke for another 1 1/2 hours or until the potatoes are nice and soft.
- Serve. These potatoes are ready to serve immediately. The beauty of cooking these in a cast iron skillet is that you do not need to transfer them to a serving dish (unless you really, really want to). The skillet allows for easy serving and quick clean-up.
How Long to Smoke Scalloped Potatoes
It takes around 2 1/2 hours to smoke scalloped potatoes. This time does not include making the cheese sauce and assembling the potatoes ahead of baking time.
The potatoes are smoked uncovered for an initial hour then finished tightly covered with foil for a final 90 minutes to allow the potatoes to become nice and tender.
This total cook time may vary depending on the consistency of the heat on your smoker and the thickness of your potato slices. Feel free to test the potatoes as they are nearing the 2-hour mark and adjust the cooking time as needed.
Tips for Smoking Scalloped Potatoes
Ready to make these ooey, gooey scalloped potatoes? Take a quick peek at a few tips before diving into the recipe.
- Skip the canned soup. Most recipes call for cream of chicken soup. We make it all from scratch in this recipe with a homemade creamy scalloped potato sauce. It’s worth the extra few minutes to make the sauce from scratch, I promise.
- Stick with russets. Classic russet potatoes are your best friend for this recipe. They have the right amount of starch to absorb some of the sauce while holding their shape.
- Use cast iron. I cook my scalloped potatoes in a cast iron skillet because it is easier to clean than a smoky glass 9×13 pan. If you don’t have a skillet, a 9×13 dish works just fine, but be prepared to let it soak in hot soapy water for a while to get it cleaned up.
Did you discover an awesome tip for these potatoes that you’d like to share? Leave a comment below!
More Smoked Potatoes Recipes
Potatoes are an all-around amazing side dish. They pair wonderfully with just about any main course and are perfect alongside BBQ. Check out a few other popular smoked potato recipes from Hey Grill Hey below.
Smoked Scalloped Potatoes Recipe
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Smoked Scalloped Potatoes
- 3 pounds russet potatoes (sliced ⅛ inch thick)
- salt and pepper (to taste)
Cheesy Scalloped Potato Sauce
- ¼ cup butter
- ½ cup yellow onion (diced)
- 3 cloves garlic (minced)
- ¼ cup flour
- 1 cup chicken stock
- 1 cup milk
- ½ cup heavy cream
- 1 cup sour cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 Tablespoons Parmesan cheese
- Preheat. Preheat your smoker to 275 degrees F.
- Make the cheesy sauce. Prepare your sauce. In a large saucepan, melt butter over medium heat. Add in diced onion and minced garlic, then stir while cooking for 2-3 minutes, or until onions are translucent and fragrant. Whisk the flour into the sauce until no flour lumps remain. Continue whisking while adding in the chicken stock, milk, heavy cream, and sour cream. Bring to a boil for 1-2 minutes. Turn off the heat and stir in the salt, pepper, and Parmesan cheese.
- Assemble the scalloped potatoes. Spray a 12 inch cast iron skillet with cooking spray. Layer ⅓ of your sliced potatoes in the bottom of the pan and season with salt and pepper. Spoon ⅓ of your sauce mixture over your potatoes. Add a second layer of overlapping potato slices, season with salt and pepper, and top with another ⅓ of the sauce mixture. Create a final layer of potatoes, salt and pepper, and the remaining sauce.
- Smoke. Place the pan of potatoes on the smoker, close the lid, and cook for 1 hour. Cover the pan tightly with foil and bake for an additional 90 minutes, or until potatoes are tender.
- Broil (Optional). For a crispy, bubbly top, remove the foil and broil the top of the potatoes in your oven for 2-3 minutes.
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