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 đŸ™‚
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 đŸ˜‰
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!
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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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