Smoked Chantilly Potatoes
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.
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
- 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
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