Traeger Scalloped Gruyere Potatoes
My husband loves scalloped potatoes, and I love my husband dearly… so my foodie love language told me to make this amazing man Traeger Scalloped Gruyere Potatoes for our anniversary.
I don’t just do “normal” recipes, so figuring out how to amp up even more flavor was considered as I dreamed up this recipe.
Adding gruyere cheese brings a great flavor plus it melts so ooey gooey perfectly.
And cooking this on the Traeger pellet grill added a certain amount of smokiness to the side dish 🙂
How to make Traeger Scalloped Gruyere Potatoes
It’s not totally necessary, but a mandolin is a great tool to use when slicing the potatoes.
A perfect 1/8 inch slice is what I set mine for, and I switched to the safety handle as I got closer to the end of each tater.
I sliced 4 Russet potatoes.
Start a large cast iron skillet over medium heat and add some olive oil and a diced onion.
Cook the onion for a few minutes and add some minced garlic, kosher salt, and pepper.
I also added a half pound of sliced deli ham.
This step is optional, but it added a nice flavor.
Once the onion, garlic, and ham mixture is cooked, remove and set aside.
Then add more olive oil to the same skillet (or a casserole dish will work too).
Brush on all sides to prevent a mess later on.
Next get to layering… a layer of potatoes, kosher salt and pepper, slices of gruyere cheese, then some of the onion mixture.
And just keep layering like that until you can’t layer any more 😉
Then about 1 cup to 1 1/2 cups of heavy cream gets poured over the potato layers.
Pour just enough cream to barely cover the potatoes.
Finally a topping of shredded cheddar cheese!
Next stop is the Traeger pellet grill set to 350 degrees.
It will cook for about 1 1/2 hours total.
We got more than a little excited at the sight of these gorgeous Traeger Scalloped Gruyere Potatoes!
During the last half hour of cooking I threw a tri tip on the Traeger and that, my friends, was a complete and incredible anniversary dinner!
If you like Traeger Scalloped Gruyere Potatoes, you might also like these Traeger recipes…
Traeger Brisket Burnt Ends
Traeger Mexican Street Corn Pizza
Smoked Tequila Lime Shrimp
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Traeger Scalloped Gruyere Potatoes
Equipment
- Traeger/Pellet Grill
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 5 to 6 cloves garlic minced
- 1/2 pound diced ham (optional)
- kosher salt, pepper
- 4 Russet potatoes very thinly sliced (I carefully used a mandolin to get 1/8 inch slices)
- 1 pound sliced gruyere cheese
- 1 to 1 1/2 cups heavy cream
- 1 cup shredded cheddar cheese
Instructions
- Set a large cast iron skillet over medium heat (I used a 12 inch skillet). Add a tablespoon of the olive oil and the diced onion. Cook 3 to 4 minutes, stirring a few times.
- Add the garlic, ham, kosher salt, and pepper and cook 2 to 3 more minutes. Remove from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet and brush evenly over the skillet (or a casserole dish) and up the sides. Place a layer of the thinly sliced potatoes in the skillet, kosher salt and pepper, a layer of cheese slices, and the onions and ham. Repeat the layers a few times.
- Pour the heavy cream over the potatoes, use just enough to barely cover the potatoes. Add the shredded cheese over top.
- Set the Traeger to 350 degrees. Place the skillet or casserole dish on the grill grate for about 1 1/2 hours.
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