After one bite of these Smoked Cheesy Potatoes, they'll become your favorite side dish! These sliced potatoes are smoked in a homemade cheese sauce on the pellet grill and then topped with bacon and green onion!
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If you have an air fryer, check out Cheesy Air Fryer Scalloped Potatoes next!
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Why I Love These Smoked Potatoes
- Super simple to make.
- You can smoke them at the same time as your main dishes.
- You can make it ahead of time and reheat it when ready.
- Picky eater-approved. Everyone will love this cheese potato casserole.
- Made with real ingredients - no cream of chicken soup in sight.
Ingredients for Smoked Cheesy Potatoes
- Potatoes. I used red potatoes, but you can use any kind of potatoes, even baby potatoes.
- Onion and garlic. These are chopped fine and add amazing flavor.
- Seasoning. I only used smoked paprika, sea salt, and black pepper. The flavorful smoke adds a ton of flavor, so I didn't need to add much else.
- Cream. I used heavy cream, but you could also use half-and-half.
- Cheese. I used both white cheddar cheese and Parmesan cheese. You can use any cheese you like, including sharp cheddar cheese and Monterey Jack cheese.
- Garnish. I like to sprinkle on chopped green onions and chopped Air Fryer Bacon for garnish and flavor.
See the printable recipe card at the bottom of the post for a complete list of ingredients and quantities.
How To Make Smoked Cheesy Potatoes
- Preheat your pellet grill to 225°F.
- Slice potatoes thinly, about ¼-inch thickness, with a mandolin or by hand with a knife.
- Grease a foil pan or cast iron skillet with cooking spray and arrange half of the potato slices in an overlapping pattern.
- Combine diced onion, garlic, melted butter, smoked paprika, sea salt, and black pepper in a small bowl.
- Sprinkle half of the seasoning mixture over the potatoes.
- Arrange the rest of the potatoes in an overlapping pattern, and sprinkle the remaining seasoning mixture over top.
- Pour the heavy cream over the potato mixture and top with Parmesan cheese and shredded cheddar cheese.
- Place the potatoes on the pellet grill, close the lid, and smoke for 2-2.5 hours, until the potatoes are tender when pierced with a fork and the cheese is bubbly and golden.
- Garnish with chopped onion and bacon bits and serve immediately with your favorite main dishes. Enjoy!
What to Serve with Smoked Cheesy Potatoes
This cheesy potato casserole goes with just about anything - I could even eat it as a meal! Serve them with Double Smoked Ham, Smoked Sausage, Smoked Beef Tenderloin, Smoked Chuck Roast, Smoked Prime Rib, and Smoked Whole Chicken on Pellet Grill.
They also go great with Pit Boss Smoked Turkey, Pellet Grill Smoked Salmon, Traeger Smoked Turkey Breast, and Smoked Turkey Roast.
Substitutions + Variations
You can add or delete ingredients or spices to make this recipe your own. Some options are:
- Garlic. Use garlic salt or garlic powder instead of garlic cloves.
- Garnish. Top with crushed Corn Flakes instead of bacon bits.
- Bacon. Use leftover sausage or ham instead of bacon bits.
- Deluxe. Top with sour cream for a loaded smoked potato casserole.
Storage Tips & Reheating Instructions
Refrigerator: Store leftover smoked cheesy potatoes in the foil pan covered with aluminum foil, or in an airtight container for 3-4 days.
Freezer: Wrap the smoked potatoes in plastic wrap then aluminum foil, and wrap tightly in aluminum foil. Freeze for up to one month.
Reheating: Add a splash of milk, cover potatoes with foil, and reheat in a 350-degree F oven for 30-40 minutes, until heated through.
Top Tips
- Slice the potatoes the same size so they cook evenly. Thicker potatoes will take longer to cook than thinner potatoes.
- If using baby potatoes, cut them into halves or quarters.
- Don't open the lid more than you have to.
- Test for doneness by piercing the potatoes with a fork.
FAQs
Yes, you can prepare these potatoes up to the point of baking and store them in the refrigerator for up to a day in advance. When ready to cook, you may need to add a little extra cooking time if starting from cold.
To make a lighter version, you can substitute the heavy cream with half-and-half, and use reduced-fat cheeses.
Because the cheese absorbs a lot of smoke flavor, I prefer to use wood with a mild flavor. My favorites are apple, cherry, and maple wood.
More Easy Potato Recipes
Printable Recipe
Ultimate Smoked Cheesy Potatoes
Ingredients
- 3 pounds potatoes sliced into ¼ inch rounds
- ⅓ cup unsalted butter melted
- 1 medium onion finely diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika
- 1¼ teaspoons sea salt
- ¾ teaspoon black pepper
- ¾ cup heavy cream
- ½ cup Parmesan cheese grated
- 2 cups cheddar cheese grated
- ½ cup crispy bacon bits for garnish
- 3 tablespoons chopped green onion or chives for garnish
Instructions
- Preheat your pellet grill to 225°F.
- Arrange half of the potatoes in a greased foil pan in an overlapping pattern. Combine diced onion, garlic, melted butter, smoked paprika, sea salt, and black pepper in a small bowl. Sprinkle half of the mixture over the potatoes. Arrange the rest of the potatoes in an overlapping pattern and sprinkle the remaining seasoning mixture over the potatoes.
- Pour the heavy cream over the potato mixture, and top with Parmesan cheese and shredded cheddar cheese.
- Place the pan of potatoes on the pellet grill, close the lid, and smoke for 2-2.5 hours, until the potatoes are tender when pierced with a fork.
- Garnish with chopped onion and bacon bits and serve immediately. Enjoy!
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Notes
- Slice the potatoes the same size so they cook evenly. Thicker potatoes will take longer to cook than thinner potatoes.
- If using baby potatoes, cut them into halves or quarters.
- Don't open the lid more than you have to.
- Test for doneness by piercing the potatoes with a fork.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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