Smoked Chantilly Potatoes

4.94 from 16 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

Cook Time4

Total Time4 30

Course: Side Dishes

Cuisine: Comfort Food

Keyword: Smoked Chantilly Potatoes

Servings: people

Author: Susie Bulloch

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