Smoked Au Gratin Potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

gruyere cheese

💰Cheaper: swiss cheese

Swiss cheese provides a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Slice 3 large russet potatoes really thin, about less than an eighth of an inch thick.

Soak the sliced potatoes in water for about 30 minutes, pour off the water, soak again, and pour off again to remove excess starch.

Butter the bottom and sides of a doubled aluminum pan with about 1/2 stick of butter.

Layer the bottom of the pan with the sliced potatoes, overlapping them.

Add a layer of cheese (1 cup cheddar) and pour some heavy cream (1 cup) over the potatoes.

Sprinkle Bama Q Butter Bomb seasoning and All Cued Up Steak Shake seasoning between the layers.

Repeat the layering process until you have three layers of potatoes, cheese, and cream.

Place the pan on the Hasty Bake grill set between 400-425°F, adding a chunk of hickory wood for smoke flavor.

Cook for about 1 hour, checking for tenderness after 45 minutes, and rotate the pan every 15 minutes if needed.

Remove from the grill when golden brown and bubbly, which took about 1 hour and 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens