Kamado Joe Cheesy Hasselback Potatoes Au Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina offers similar meltability at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Pecorino is often cheaper and still provides a salty flavor.

Fire up the Kamado Joe Classic grill with two fire starters in the middle of the fire box for indirect cooking.

Set the divide-and-conquer flexible cooking rack in place with heat deflectors in the low position and grill grates in the top position.

Use the I Command to set the grill temperature to 400°F.

In a large mixing bowl, combine 2 cups of heavy cream, salt, black pepper, dried thyme, finely minced garlic, and 1 teaspoon of gochujang sauce; whisk together.

Add finely grated smoked gouda and parmesan cheese to the cream mixture and combine well with the whisk.

Slice 4 pounds of russet potatoes on a mandolin to about 1/8 inch thick and rinse them.

Toss the sliced potatoes in the cheese and cream sauce until well coated.

Pack the coated potatoes tightly into an 8x8 casserole dish.

Pour the remaining liquid from the mixing bowl over the potatoes, holding back some if necessary to avoid overfilling.

Cover the casserole dish tightly with foil and place it on the grill.

Cook covered for 30 minutes.

After 30 minutes, remove the foil and cook uncovered for another 30 minutes.

Check the potatoes after the second 30 minutes; if they are not browned to your liking, continue to cook until they reach the desired brownness.

Once ready, remove the potatoes from the grill and let them cool for at least 10 minutes at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens