Cheesy Three-Blend Topped Smoked AU Gratin Potatoes

Smoked au gratin potatoes make for an irresistibly tasty and satisfying alternative to classic mashed potatoes. Thinly sliced potatoes are layered in a baking dish, topped with a rich and creamy cheese sauce, then finished with a cheesy, crispy golden brown crust in the smoker. The slow, low cooking process allows the potatoes to become incredibly tender as they absorb smoke flavors, developing a depth of complexity unlike any boxed au gratin could provide. With its rich, comforting creaminess from the sauce and seriously addictive crunch from the crust, it’s no wonder smoked au gratin potatoes are considered one of the top 10 ultimate comfort foods.

Bringing out the trusty smoker takes these cheesy potatoes to a whole new level by allowing the thin slices to maximize smoke and caramelize to a deeply satisfying crisp on the outside while maintaining potato integrity inside. The simple scratch ingredients come together for a process that becomes a lazy afternoon project worth every bit of effort. While making an irresistible classic dish for family and friends to gather at the table for hearty servings, there is room for further creativity and customization in the preparation as well. Experimenting with different cheese varieties, vegetable additions or flavor profiles offers new ways to enjoy the smoked au gratin experience.

What does Au Gratin Mean? 

The term “au gratin” comes from French culinary language, where it refers to dishes that are topped with grated or shredded cheese and breadcrumbs before being baked until a crispy, golden brown and cheesy crust forms. This breadcrumb-enhanced version allows grated or shredded cheese to achieve that signature melted, bubbling, gooey cheesy goodness when finished under the broiler or in the oven. 

A classic au gratin potato gratin uses this method, creating a potato-filled crispy crust containing all the rich, melted cheese inside. By topping ingredients with this signature cheese and breadcrumb mixture before baking, any dish can be given the decadent au gratin treatment for an extra creamy and indulgent twist on traditional preparations.

Au Gratin Potatoes vs Scalloped Potatoes 

The main difference between au gratin potatoes and scalloped potatoes is the addition of cheese to au gratin layers. Au gratin potatoes feature thin slices of potato layered with a creamy cheese sauce, while scalloped potatoes traditionally only use a cream sauce. Another distinction is that au gratin potatoes are often sprinkled with shredded or grated cheese between each layer and on the top, giving the finished dish a richer, more luxurious flavor and a beautiful golden brown crust.

While both preparations set thinly sliced potatoes in a creamy sauce and bake them until tender, the addition of a breadcrumb topping for au gratin potatoes adds a crunchy texture element. Scalloped potatoes are traditionally known simply as “scalloped” due to their signature browned edges. Both preparations can also add cheese to the cream sauce for increased flavor.

The thickness of the potato slices varies slightly between the two dishes as well. Au gratin potatoes typically use thinner potato slices than scalloped potatoes. This gives the former a richer, more decadent texture as the thin slices are better able to absorb the rich, cheesy sauce. In the end, both creamy potato recipes are family favorites that everyone can enjoy!

What Kind of Potatoes are Best? 

For the perfect au gratin potato dish, you’ll want to use potatoes that can be thinly and evenly sliced and will hold their shape once fully cooked while soaking up all that rich, creamy cheese sauce. This means starchy potatoes like Russet or Yukon Gold are the best choices.

Yukon Gold potatoes are excellent for au gratin as their moisture content is just right – you can leave the skin on for extra flavor and nutrients. Their flesh is tender once sliced thin. While Russet potatoes work very well too due to containing a bit more starch, some recommend peeling them as their tougher skin can disrupt the ultra-creamy texture of the finished dish. Red potatoes are a good waxy potato option but don’t soak up sauce quite as well as the starchy varieties. In the end, thinly sliced Yukon Gold potatoes leave you with a silky smooth gratin every time.

How Long Does it Take to Cook Au Gratin Potatoes on a Smoker? 

When cooking au gratin potatoes in a traditional oven, it generally takes about 1 hour at 350 degrees F to be perfectly tender and browned on top. However, when smoking the gratin, you’ll want to reduce the temperature to allow more time for smoky flavor absorption. Aim to cook au gratin potatoes in a smoker for about 2 hours at a temperature of 275 degrees F for richer smoke flavor that’s taken plenty of time to permeate each cheesy, creamy bite. The lower and slower approach results in a smokier, more complexly-flavored gratin that’s worth the extra time.

Smoked AU Gratin Potatoes

Recipe by Carmen FoodieCourse: Smoked CuisineCuisine: American, French

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

300

kcal

Resting Time

20

minutes

Total time

2

hours 

40

minutes

Smoked au gratin potatoes blend traditional potato gratin flavors with barbecue smoking techniques. The low-and-slow smoked layered potatoes emerge richly smoky yet still creamy and comfortable. A unique side dish sure to pair perfectly with many favorite smoked meats.

Ingredients

• 2 lbs russet potatoes, peeled

• 1 small yellow onion

• 3 tablespoons butter

• 3 tablespoons flour

• 1 teaspoon salt

• 1 teaspoon pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon of smoked paprika

• 2 1/2 cups whole milk

• 2 ounces Gruyere cheese grated

• 2 ounces Cheddar cheese, grated

• 2 ounces Monterey Jack, grated

• Fresh parsley for garnishing

Directions

• Slicing Potatoes For Au Gratin
• For potatoes au gratin, the goal is to slice the potatoes as thinly and evenly as possible in order to maximize the surface area which soaks up all that rich, oozy cheese sauce. To get the best results, it’s highly recommended to use a mandoline slicer if you have one. If you don’t have a mandoline, it’s totally doable to use a very sharp knife – it just may take a bit more time to get uniformly thin slices.
• good rule of thumb is to slice the potatoes to a thickness of about 1/8 to 1/4 inch. Slicing them this thin allows them to soak up a lot of the sauce while still being thick enough to retain some structure in the finished baked dish. Be sure to scrub potatoes well under cold running water and thoroughly dry with a paper towel before slicing to prevent browning.
• Making the Cheese Sauce
• The base for the quintessential cheese sauce in an au gratin potato recipe is a classic béchamel, which contains nothing more than a roux made from butter and flour cooked in milk. To make it, start by melting butter in a medium saucepan over low heat. Sauté minced onion in the butter until translucent, then whisk in flour along with salt, pepper and any additional spices for flavor.
• Cook the roux, stirring constantly, for 2–3 minutes until it forms a smooth, thick paste and bubbles slightly – this ensures the raw flour taste is cooked out. Slowly pour in milk, whisking steadily, to prevent lumps from forming. Let the sauce simmer for a couple of minutes until thickened to a gravy-like consistency that comfortably coats the back of a spoon.
• Finally, remove the saucepan from the heat and add shredded or grated cheese, whisking constantly until it is completely melted and integrated into the beautifully creamy sauce. For au gratin potatoes, using a combination of three kinds of cheese like Gruyère, Cheddar and Monterey Jack allows the flavors to meld while the semi-hard and hard cheeses all melt smoothly into the sauce.
• Putting it all Together
• To assemble the Smoked Au Gratin Potato Casserole, this recipe makes three layers using a 9×13 casserole dish and yields roughly 6–8 servings. First, preheat your smoker to 250°F. Lightly grease the casserole dish with butter, oil or cooking spray to avoid the potatoes from sticking.
• Layer the bottom of the baking dish with 1/3 of the thinly sliced potatoes. Top with 1/3 of the cheese sauce, then make a second layer of 1/3 potatoes. Pour the remaining cheese sauce over the second potato layer. Top with the final 1/3 layer of potatoes.
• Cover the top layer of potatoes with shredded breadcrumbs. Smoke the au gratin potatoes for 1 1⁄2 hours at 250°F. Then, uncover and continue smoking for 30 more minutes at 375°F to allow the top to brown and bubble with the cheeses perfectly melted and integrated.
• Optional: For extra brownness, you can also broil the top 5 minutes if the smoker’s grill doesn’t darken the crumbs sufficiently on its own. It’s also a good idea to pre-toast the breadcrumbs before adding to the casserole.
• Allow the hot dish to rest 15–20 minutes before serving, garnished with some fresh parsley or other fresh herbs for a nice finishing touch.
• Oven Method
• For a non-smoked version, au gratin potatoes can easily be prepared in the oven by following the same methods for preparing the cheese sauce and layering the thinly sliced potatoes.
• Assemble the au gratin potatoes in a greased 9×13 casserole dish by layering the potatoes with cheese sauce in between. Bake uncovered in a preheated 350°F oven for about 55 minutes, until the potatoes are tender when pierced with a knife. The top will be lightly browned and bubbly.

Notes

• Truly smoked au gratin potatoes pair greatly with meatloaf. The hearty, home style meal of potatoes and smoked meatloaf is a pairing that satisfies. Leftovers are great repurposed into a skillet frittata or skillet home fries for breakfast. 
• The potato leftovers can be chopped and cooked in a skillet to create flavorful home fries or a frittata. A frittata in a skillet makes for a tasty breakfast, repurposing the smoked au gratin potato leftovers from the meatloaf meal.

Variations 

1. Adding crumbled bacon or diced ham directly to the cheese sauce before layering.
2. Using Mozzarella, Swiss or Parmesan in addition to or in place of traditional Gruyère, cheddar and Monterey Jack in the cheese sauce or sprinkled as a topping.
3. Toasted or fried breadcrumbs, either mixed into or sprinkled as a topping layer.
4. Heavy cream, chicken stock, or sour cream in place of or in addition to some of the milk in the classic cheese sauce recipe.

Leftovers 

Any leftovers from a large batch of potatoes can be conveniently stored and enjoyed later in the week. To preserve quality and prevent spoiling, transfer remaining portions to an airtight container and refrigerate for 3–4 days.

For easy reheating, leftover potatoes can also be frozen in individual portions laid flat in a single layer on a baking sheet before transferring to a freezer bag. To enjoy, microwave frozen portions uncovered for 3-31⁄2 minutes until warmed through.

Pairings 

Smoked au gratin potatoes recipe make a delicious side dish to complement many favorite smoked recipes. A few pairings that highlight the rich smoky flavors:

• Smoked BBQ Meatballs – The potatoes soak up the savory meatball sauce.
• Smoked Pork Butt Burnt Ends – Creamy potatoes temper the intensity of charred brisket chunks.
• Smoked Pork Belly Pinwheels – Potent pinwheels are balanced by the smooth au gratin.
• BBQ Chicken Totchos – A shareable nacho-style main with the potatoes lending body.

Conclusion

Smoked au gratin potatoes are a unique twist on the classic creamy, cheesy casserole. With a low, slow smoke adding intense savory flavors, these potatoes become a richly indulgent side that everyone will love. Whether as a special dish or comforting meal, these are sure to satisfy bbq and comfort food lovers alike.

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Frequently Asked Questions (FAQs)

What does au gratin au mean?

The term “au gratin” comes from the French phrase “au gratin” which literally means “with gratings” – referring to the breadcrumb or cheese topping. Over time “au” was added, turning it into “au gratin au”, which essentially means “topped with gratings” in French.

What is the difference between scalloped and gratin potatoes?

Scalloped potatoes only use a cream sauce, while au gratin potatoes feature potatoes layered with a creamy cheese sauce and topped with shredded or grated cheese. Gratin potatoes also usually include a breadcrumb topping.

What is potato au gratin made of?

Potato au gratin is made with thinly sliced potatoes layered with a rich cheese sauce and topped with breadcrumbs. The cheese sauce is typically a béchamel made with butter, flour and milk plus shredded cheeses.

What is the best way to smoke a potato?

The best way to smoke potatoes is at a low temperature, around 275°F, for at least 2 hours. This allows ample time for smoky flavor to penetrate the potato slices. Cooking longer over indirect low heat helps the potatoes absorb smoke without burning.

Can I use a different type of potato for this recipe?

Yes, while russet or yukon gold potatoes work best for absorbing the sauce, you can also use red potatoes. Just slice them a bit thicker since they don’t soak up liquid as well. Avoid waxy potatoes that may fall apart during baking.

Can I add other ingredients to the recipe, such as bacon or herbs?

Yes, you can add crumbled bacon, ham or fresh herbs like parsley to the cheese sauce. You can also experiment with different cheese combinations. For more, see the section named “Variations” for detailed instructions.

Can I make this recipe ahead of time?

Yes, you can assemble the au gratin potatoes up to a day in advance. Cover and refrigerate until ready to smoke/bake. Increase the cooking time by 10-15 minutes if assembling in advance.

What’s the best way to reheat leftovers?

The best way to reheat leftovers is to cover and microwave in 30 second intervals. You can also bake them in a 350°F oven until heated through. You can also freeze individual portions for reheating later. See the section named “Leftovers” for detailed instructions.

How do you store leftovers?

Leftovers should be cooled, covered, and refrigerated for up to 4 days. You can also freeze individual portions in freezer bags or containers for reheating later. See the section named “Leftovers” for detailed instructions.