Traeger Scalloped Gruyere Potatoes
Traeger Scalloped Gruyere Potatoes, layers of thinly sliced potatoes with cheese and cream cooked on the pellet grill for wood fired flavor
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.