Prepare to elevate your potato game with the most mind-blowing side dish you've ever tasted! These Smoked Au Gratin Potatoes aren't just another boring potato recipe - they're a flavor explosion that will transform your entire dining experience. Imagine creamy, tender potato layers infused with rich, smoky goodness and melted cheese that will make your taste buds dance with pure culinary delight. Whether you're a BBQ enthusiast or just someone who loves incredible comfort food, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 3 pounds potatoes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- Salt to taste
- Pepper to taste
Instructions
- Preheat your smoker to 250°F (120°C), using hickory or applewood chips for a rich smoky flavor.
- Wash and peel the potatoes, then slice them uniformly into 1/4-inch thick rounds using a mandoline or sharp knife for consistent cooking.
- Mince the garlic cloves finely to release their aromatic oils and enhance the overall flavor profile.
- In a large mixing bowl, combine heavy cream, minced garlic, salt, and freshly ground black pepper, whisking the ingredients until well integrated.
- Grease a cast-iron skillet or deep baking dish that can withstand smoker temperatures with butter or cooking spray.
- Layer the potato slices in the skillet, overlapping slightly, creating alternating layers with shredded cheddar and Parmesan cheese.
- Pour the seasoned cream mixture evenly over the layered potatoes, ensuring all potato slices are moistened.
- Cover the skillet tightly with aluminum foil to prevent excessive moisture loss during smoking.
- Place the covered skillet in the preheated smoker and cook for approximately 60-75 minutes, or until potatoes are tender when pierced with a fork.
- Remove the foil during the last 15 minutes of cooking to allow the top to develop a golden, slightly crispy surface.
- Once done, remove from smoker and let rest for 10 minutes to allow the cheese to set and flavors to meld.
- Serve hot, garnishing with additional fresh cracked pepper or chopped chives if desired.
Tips
- Use a mandoline for perfectly uniform potato slices to ensure even cooking and a professional presentation.
- Choose high-quality, waxy potatoes like Yukon Gold for the best texture and flavor absorption.
- For maximum smoky flavor, experiment with different wood chips like hickory or applewood - each brings a unique taste profile.
- Don't rush the resting time after cooking; those 10 minutes allow the cheese to set and flavors to meld beautifully.
- If you don't have a smoker, you can adapt this recipe for oven baking by adding a few drops of liquid smoke to replicate the smoky essence.
- Use freshly grated cheese instead of pre-shredded for a more luxurious and creamy texture.
- For a lighter version, you can substitute half-and-half for heavy cream without sacrificing too much richness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 12g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
