Transform your next meal into a memorable feast with these incredible **Traeger Au Gratin Potatoes**. Infused with an irresistible smoky flavor and layered with abundant, melted cheese, this dish is a standout side that promises to delight every palate. The contrast of the creamy, rich potato layers with a perfectly crisp Panko topping creates a textural symphony that’s simply unparalleled. Whether you’re hosting a sophisticated dinner party or a casual family barbecue, these smoked potatoes prepared on your pellet grill are guaranteed to be the star of the show.
Why These Traeger Smoked Au Gratin Potatoes Are Unforgettable
This recipe isn’t just another potato dish; it’s a culinary experience designed to impress. Here’s why these smoked au gratin potatoes will become a staple in your recipe rotation:
- Maximum Smoky Flavor Infusion: By cooking the dish uncovered in your pellet grill, the potatoes are directly exposed to the wood smoke, allowing them to absorb a deep, authentic smoky essence that transforms a classic into something extraordinary. This open-air cooking method is crucial for achieving that signature Traeger taste.
- Dual Cheese Depth: We don’t settle for one cheese when two can create a more complex and delectable flavor profile. Utilizing two distinct types of cheese adds layers of savory richness and a luxurious melt, ensuring every bite is packed with cheesy goodness that complements the smoky notes beautifully.
- Flavor in Every Layer: The thoughtful layering of thinly sliced potatoes, creamy sauce, and generous portions of cheese guarantees that each forkful is consistently bursting with flavor. This meticulous assembly prevents bland spots and ensures a harmonious blend of ingredients from top to bottom.
- Perfectly Smooth Sauce: Tossing the shredded cheese with a touch of cornstarch before layering is a simple yet brilliant trick. This helps prevent the cheese from clumping as it melts and disperses evenly throughout the cream, resulting in a velvety-smooth, luscious sauce that coats every potato slice without curdling.
For those who appreciate a truly exceptional potato side, this recipe elevates the humble potato to new heights. If you’re a fan of our other potato creations, you already know we take our spuds seriously, and these Smoked Traeger Au Gratin Potatoes are poised to claim a top spot on your favorites list. The combination of creamy textures, robust cheesy flavors, and that unmistakable kiss of wood smoke makes them an ideal accompaniment for any occasion – from festive holiday dinners to casual backyard cookouts with loved ones. It’s comfort food perfected with a gourmet twist.
Looking for more ways to enjoy potatoes? Explore our other fantastic recipes such as grilled potato wedges, quick and easy air fryer baby potatoes, or our incredibly satisfying cheese-crusted potato wedges. Each offers a unique way to enjoy this versatile vegetable, but none quite capture the smoky essence like our Traeger Au Gratin Potatoes.
The Essential Ingredients for Perfect Smoked Au Gratin
Crafting the perfect Traeger au gratin potatoes starts with selecting the right high-quality ingredients. Each component plays a crucial role in building the rich flavors and creamy texture of this exceptional dish. Below is a detailed list of what you’ll need, along with helpful notes and substitution ideas to ensure your success. For precise measurements, please refer to the printable recipe card at the bottom of this article.
- Jarlsberg Cheese: This semi-hard, Swiss-type cheese is renowned for its rich, buttery, and subtly sweet and nutty flavor profile. Its excellent melting properties make it ideal for creating a smooth, luxurious sauce.
- Substitution Tip: If Jarlsberg isn’t available, high-quality Gruyere, classic Swiss cheese, or Emmental will work beautifully, offering similar melting characteristics and a delightful taste.
- Pecorino Romano Cheese: Hailing from Italy, Pecorino Romano delivers a sharp, salty, and wonderfully piquant kick that adds an incredible depth of flavor to the dish, cutting through the richness of the cream and other cheeses.
- Substitution Tip: A good Parmesan cheese is an excellent alternative, providing a similar salty and savory complexity, though with a slightly milder profile. Asiago or Manchego can also be considered for different nuances.
- Cornstarch: A small amount of cornstarch is vital for the sauce’s texture. When tossed with the shredded cheese, it acts as a stabilizer, preventing the cheese from clumping or separating as it melts, ensuring a silky-smooth, consistent sauce.
- Heavy Cream: The foundation of our ultra-rich, decadent sauce. Heavy cream provides unparalleled creaminess and mouthfeel, essential for true au gratin indulgence. Do not substitute with lighter creams or milk if you desire the authentic richness.
- Garlic: Freshly minced garlic offers a pungent, aromatic base that infuses the entire dish with warmth and savory depth.
- Substitution Tip: If fresh garlic isn’t handy, high-quality dried garlic powder can be used, though fresh is always preferred for maximum impact.
- Salt and Pepper: Basic seasonings are crucial for balancing and enhancing all the other flavors. Use freshly ground black pepper for the best aroma.
- Potatoes: The star of the dish! We recommend using either Yukon Gold or Russet potatoes.
- Yukon Gold: These potatoes have a naturally buttery flavor and thin, tender skin, meaning you often don’t need to peel them, saving prep time.
- Russet Potatoes: While their thicker skin typically requires peeling, Russets offer a slightly starchier texture that can result in an even creamier, more classic au gratin consistency when properly prepared.
- Butter: Strategic dollops of butter placed between the layers add an extra dimension of richness and help the potatoes cook tenderly while absorbing all the delicious flavors.
- Panko Bread Crumbs: The secret to that irresistible crispy topping! Panko, a Japanese-style bread crumb, is lighter and flakier than traditional breadcrumbs, ensuring a superior crunch and beautiful golden-brown crust that perfectly contrasts the soft, creamy interior.
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Combine cheese and cornstarch -
Layer with sliced potatoes -
Dot with butter, then add cream -
Scatter shredded cheese on top
Crafting Your Traeger Au Gratin Potatoes: A Step-by-Step Guide
Creating these creamy, smoky au gratin potatoes on your pellet grill is simpler than you might think. This overview provides a clear path to success, ensuring a dish that’s rich, cheesy, and perfectly infused with that distinct wood-fired flavor. For detailed quantities and the complete recipe, refer to the **printable recipe card** below.
- Prepare Your Grill and Dish: Begin by preheating your Traeger or preferred pellet grill to 350°F (175°C). While the grill is heating, generously grease a 2-quart to 3-quart casserole dish. A ceramic or glass dish is recommended for even cooking and to prevent any potential discoloration from metal reactions.
- Combine Cheese and Cornstarch: In a medium bowl, thoroughly combine both Jarlsberg and Pecorino Romano cheeses with the cornstarch. Toss well to ensure every shred of cheese is lightly coated. This crucial step prevents clumping and helps create a smooth, consistent sauce.
- Prepare the Cream Mixture: In a separate bowl, whisk together the heavy cream, minced garlic (or garlic powder), salt, and ground black pepper until well combined. This seasoned cream will infuse the potatoes with incredible flavor.
- Layer the Potatoes: Arrange a thin, even layer of your thinly sliced potatoes at the bottom of the prepared casserole dish. Overlap them slightly to cover the base completely.
- Add Butter and Cream: Distribute several small pats of butter evenly over the potato layer. Then, drizzle approximately one-third of the seasoned cream mixture over the potatoes and butter, ensuring good coverage.
- Introduce the Cheese Layer: Evenly sprinkle about one-third of your cornstarch-coated cheese mixture over the cream and potatoes. Repeat steps 4-6 two more times, building a total of three distinct layers of potatoes, butter, cream, and cheese. Ensure the top layer of cheese is generous.
- Apply the Panko Topping: Finally, scatter the Panko bread crumbs evenly over the top layer of cheese. This will create a wonderfully golden and crispy crust during smoking.
- Smoke to Perfection: Carefully place the casserole dish directly onto the grill grates of your preheated Traeger. Close the lid and cook for 60 to 75 minutes. The potatoes are ready when they are fork-tender and the top is golden brown and bubbly. Avoid opening the grill frequently to maintain consistent temperature and smoke.
- Rest and Serve: Once cooked, carefully remove the dish from the grill. Let it rest for 10-15 minutes before serving. This allows the sauce to set slightly, making for easier and cleaner serving.
Unlock Perfection: Pro Tips for Your Smoked Au Gratin
Achieving truly perfect Traeger au gratin potatoes involves a few key techniques and considerations. Follow these expert tips to ensure your dish is consistently creamy, flavorful, and beautifully presented:
- Slice Potatoes Ultra Thin: The secret to tender, evenly cooked au gratin potatoes lies in their thickness. Aim for slices that are about 1/8-inch thick. A mandoline slicer is an invaluable tool for this, providing consistent, paper-thin slices quickly and safely. Alternatively, the slicing disk on a food processor can achieve similar results, significantly reducing your prep time. Thicker slices will require a longer cooking time and may result in an uneven texture.
- Prep Ahead for Convenience: This dish is a fantastic make-ahead option! You can assemble the entire unbaked casserole up to two days in advance. Simply cover it tightly with plastic wrap and store it in the refrigerator. On cooking day, remove it from the fridge about an hour before grilling to allow it to come closer to room temperature. Remember to remove the plastic wrap before placing it on the pellet grill to allow for proper browning and smoke absorption.
- Choose the Right Baking Dish: For the best aesthetic and cooking results, a glass or ceramic baking dish is highly recommended. Potatoes can sometimes react with aluminum pans, causing a slight discoloration and turning them a brownish or grayish hue. While perfectly safe to eat, they might not look as visually appealing. If you only have a metal pan, it will still cook delicious potatoes, but be aware of the potential color change.
- Maintain Grill Temperature: Resist the urge to frequently open the pellet grill lid during cooking. Every time you open the lid, a significant amount of heat and smoke escapes, extending the cooking time and potentially affecting the smoky flavor infusion. “If you’re looking, it’s not cooking” applies perfectly here. Trust your grill’s temperature settings and the recommended cooking time.
- Prevent Potato Oxidation: Sliced potatoes can oxidize and turn gray, brown, or purple if left exposed to air for too long. To prevent this, either assemble the dish immediately after slicing or soak the potato slices in cold water until you are ready to layer them. If soaking, ensure they are thoroughly drained and patted dry before use to prevent a watery sauce.
- Even Layering is Key: Take the time to layer your potatoes, butter, cream, and cheese evenly. This ensures that every part of the casserole cooks uniformly and that each serving gets a balanced distribution of all the delicious components.
- Achieve the Perfect Panko Crust: For an extra golden and crispy topping, consider tossing the Panko bread crumbs with a tablespoon of melted butter before sprinkling them over the top. This little trick helps them crisp up beautifully and adds another layer of rich flavor.
Perfect Pairings: What to Serve with Smoked Au Gratin Potatoes
Traeger au gratin potatoes are incredibly versatile, making them a fantastic side dish for almost any meal. Their rich, creamy, and smoky profile complements a wide array of main courses, enhancing flavors without overpowering them. Here are some of our favorite pairings for these delectable potatoes:
- Hearty Smoked Meats: The smoky notes in the potatoes naturally pair with other smoked proteins. They are an absolute dream with tender pulled pork, succulent barbecue chicken, or a perfectly grilled steak. For a truly indulgent experience, try them alongside our impressive reverse seared Tomahawk ribeye.
- Holiday Feast Staple: These potatoes are a magnificent addition to any holiday table. Their comforting richness and impressive presentation make them a fitting companion for a glorious smoked turkey or a festive holiday ham.
- Fresh Green Vegetables: To balance the richness of the au gratin, serve it with a vibrant, fresh green vegetable. Simple preparations work best, like crisp air fryer broccoli with parmesan and lemon or perfectly tender air fryer asparagus. A fresh garden salad with a light vinaigrette would also be an excellent choice.
- Other Main Dishes: Beyond smoked meats, they also pair well with roasted chicken, pan-seared pork chops, or even a simple grilled salmon for a more elevated weeknight dinner.
Storing and Reheating Your Delicious Leftovers
If you’re lucky enough to have any leftovers of these incredible Traeger au gratin potatoes, you’ll be pleased to know they store and reheat quite well, allowing you to enjoy that smoky, cheesy goodness for days to come.
Storage: Once the au gratin has cooled completely to room temperature, cover the casserole dish tightly with plastic wrap or transfer the leftovers to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual portions in freezer-safe containers for up to 2-3 months. Thaw frozen portions in the refrigerator overnight before reheating.
Reheating:
- Oven/Pellet Grill: This is the best method for preserving texture. Preheat your oven or pellet grill to 300-325°F (150-160°C). Place the au gratin (covered with foil if reheating a large portion, or uncovered if just warming up a single slice to re-crisp the top) in the preheated appliance and bake for 20-30 minutes, or until heated through and bubbling around the edges. If the top needs more crispness, remove the foil for the last 5-10 minutes.
- Microwave: For a quick reheat, individual portions can be microwaved. Place a serving on a microwave-safe plate and heat on high for 1-2 minutes, stirring halfway through, until thoroughly warmed. Be aware that the microwave will soften the crispy Panko topping.
Always ensure leftovers are reheated to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions About Smoked Au Gratin Potatoes
This discoloration is due to oxidation, which occurs when raw, sliced potatoes are exposed to air for too long. To prevent this, prepare your dish immediately after slicing the potatoes, or submerge the slices in cold water until you’re ready to assemble the casserole. Ensure they are thoroughly drained and patted dry before layering. Additionally, sometimes a reaction between the potato starches and certain metal pans can cause a similar gray or brown tint, which is why a glass or ceramic dish is often recommended.
Several factors can lead to a watery sauce. The most common reason is using milk or half-and-half instead of heavy cream; milk contains more water and is less stable, making the sauce thinner and more prone to curdling. While you can replace up to half of the cream with milk or half-and-half, using all milk is not advisable for a truly rich au gratin. Another frequent cause is not adequately draining potatoes that have been soaked in water. Excess moisture on the potato slices will be released during cooking, diluting your sauce.
The primary distinction lies in the presence of cheese. Scalloped potatoes typically feature thinly sliced potatoes baked in a creamy sauce, often made with milk or a lighter cream, and usually do not include cheese. Au gratin potatoes, on the other hand, are characterized by the addition of cheese (often a hard, melting cheese) within the layers and/or as a topping, creating a richer, cheesier dish, often finished with a browned crust.
Curdling in au gratin sauce is most commonly observed when milk or a lower-fat cream is used as a full substitute for heavy cream. The higher protein content in milk, combined with heat and the acidity of some cheeses, can cause it to separate. Heavy cream has a higher fat content, which makes it much more stable and less prone to curdling, resulting in a consistently smooth and luxurious sauce. Using cornstarch with the cheese also helps stabilize the sauce and prevent curdling.
Absolutely! The type of wood pellets you choose can subtly influence the smoky flavor of your au gratin potatoes. For a mild, sweet smoke, consider apple or cherry pellets. For a more robust, classic barbecue flavor, hickory or oak are excellent choices. Pecan offers a nutty and savory smoke that pairs wonderfully with cheese and potatoes. Experiment to find your favorite!
Traeger smoked au gratin potatoes are more than just a side dish; they are a culinary experience that combines comfort with gourmet appeal. With their unparalleled smoky flavor, rich layers of cheese, and satisfyingly crispy Panko topping, these potatoes are a guaranteed crowd-pleaser for any occasion, any time of the year. From holiday feasts to casual weeknight dinners, they add a touch of warmth and indulgence that everyone will adore. Get ready to impress your guests and your family with this unforgettable recipe.
Tools to Master Your Traeger Au Gratin Potatoes
Having the right tools can make all the difference in preparing these delicious smoked au gratin potatoes. Here are some helpful items that will ensure your success in the kitchen and on the grill:
- Traeger Timberline or Traeger Pro 780: A high-quality pellet grill is essential for achieving that authentic smoky flavor. Any reliable pellet grill will work perfectly for this recipe.
- A Casserole Dish: We highly recommend a ceramic or glass baking dish (2-3 quart capacity) for even cooking and to avoid potential discoloration of the potatoes.
- Mandoline Slicer or Food Processor: For consistently thin and even potato slices, these tools are invaluable and will save you considerable time and effort.
Discover More Delectable Pellet Grill Recipes
If you’ve enjoyed the smoky goodness of these au gratin potatoes, you’ll love exploring other recipes from our collection that celebrate the magic of the pellet grill. Elevate your culinary skills and expand your grilling repertoire with these fantastic dishes:
- Our majestic Traeger Prime Rib would make an unforgettable main course to accompany these smoky au gratin potatoes. Complete the meal with a crisp grilled Romaine salad and a decadent pumpkin cheesecake parfait for dessert.
- Indulge in the excellent sweet and smoky taste of our smoked Cornish game hens. You’ll fall in love with them at first bite! Serve with a delicate lemon butter sauce and a vibrant side of air fryer green beans.
- These smoked beef short ribs are incredibly tender, juicy, and bursting with rich flavor. Best of all, they’re surprisingly easy to prepare on your Traeger. They are so good they barely need a sauce, but if you’re a fan of classic barbecue, serve them with our homemade Kansas City BBQ sauce.
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Traeger Au Gratin Potatoes
10 servings
20 minutes
1 hour 15 minutes
1 hour 35 minutes
Traeger au gratin potatoes have a smoky flavor and extra cheese for a delicious side dish to any meal. The crunchy Panko topping gives them a nice crunchy texture that contrasts with the creamy sauce. These potatoes are guaranteed to be a huge hit.
See the recipe notes for ideas to substitute the cheeses and change up the flavor.
Ingredients
- 2 cups Jarlsberg cheese**
- 2 cups Pecorino Romano cheese**
- 1 tablespoon cornstarch
- 2-1/2 cups cream
- 4 cloves minced garlic (or 1 teaspoon granulated garlic)
- 1/2 teaspoons salt
- 1/2 teaspoon ground pepper
- 3 pounds potatoes, sliced 1/8 inch thick
- 8 tablespoons butter
- 1-1/4 cups Panko bread crumbs
Instructions
- Preheat your Traeger or pellet grill to 350°F and grease a 2-quart to 3-quart casserole dish.
- Combine the cheeses and cornstarch in a bowl and toss to coat the cheese in the cornstarch.
- Combine the cream, garlic, salt, and pepper in a separate bowl.
- Spread a thin layer of the potato slices on the bottom of the casserole dish.
- Slice several pats of butter and scatter over the potatoes.
- Drizzle 1/3 of the cream over the potatoes, then sprinkle 1/3 of the cheese on top. Repeat to make two more layers.
- Sprinkle the top with Panko bread crumbs and place the casserole dish directly on the grill grates.
- Close the lid and cook for 60 to 75 minutes or until the potatoes are tender when poked with a fork.
Notes
- Peeled or skin-on potatoes work just fine. If you don’t want to peel your potatoes, make sure you scrub them well and rinse them.
- You can use Russet potatoes or Yukon gold potatoes. The Yukon gold potatoes make a good choice if you don’t want to peel the potatoes because their skin is thin and tender.
- Substitutes for Jarlsberg: Gruyere, Swiss cheese, Emmental.
- Substitutes for Pecorino Romano: Parmesan, Asiago, Manchego.
- You can use a 10-inch cast iron skillet, disposable aluminum pan, or a porcelain lasagna dish. The smoke from the pellet grill will stain the dish. However, the porcelain dish scrubs clean.
- If you use a metal pan, the potatoes may turn slightly gray, but they will still be edible.
- Use a mandolin or a food processor to slice the potatoes as thin as possible.
- You can prepare the unbaked dish up to two days in advance if you like. Keep it covered with plastic wrap and refrigerate it until time to cook. Let it come to room temperature, and remove the plastic wrap before cooking it.
Recommended Products
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- Traeger Timberline 1300 Pellet Grill
- Ceramic Baking Dish
- Mandoline Slicer
- Cuisinart Food Processor
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 702
Total Fat: 41g
Saturated Fat: 24g
Trans Fat: 1g
Unsaturated Fat: 13g
Cholesterol: 117mg
Sodium: 796mg
Carbohydrates: 63g
Fiber: 5g
Sugar: 6g
Protein: 22g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
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