Smoked Scalloped Potatoes

Category Thanksgiving Vegetables Mother's Day Holiday Season Sides Easter

Servings 6

Prep Time 30 minutes

Cook Time 1 Hour

Smoked Scalloped Potatoes with a creamy, cheesy crust? Yes please! This is the perfect comfort food side for a cozy holiday meal. Warm yourself up with the hot, velvety cheese layered on potato slices all smoked inside a cast iron skillet on a Pit Boss Pellet Grill.

Author:
Pit Boss Kitchen

Ingredients

1 Stick of Butter

1/2 Chedder Jack or Colby Jack Cheese, Shredded

Medium Yellow Onion

2 Tsp Pit Boss Smoked Salt & Pepper Rub

6-8 Potatoes

Smoked Gouda Cheese, Sliced

Special Tools

Slotted Spoon

Stove pot

Cast iron skillet or pan

Directions

Preheat Grill to 350°F.

Peel 6-8 potatoes and slice into 1/4 round slices, cover with water in pot and bring to boil, allow to boil for 2-3 minutes.

In the cast iron skillet, start to layer the potatoes and cheese. Starting by using a slotted spoon to remove potatoes from water. You will want some of the water from the boiling process to make it into the skillet, but not an excessive amount. Using a slotted spoon but not shaking the potatoes dry works perfectly.

Once you have a base layer of potatoes, add a layer of sliced onion (approx. ½ of a medium yellow onion), salt, pepper, Pit Boss Smoked Salt & Pepper Rub, a drizzle of sweet condensed milk, half a stick of butter cut into pats, and a layer of sliced smoked gouda cheese.