Make these delicious Smoked Potato Stacks with Parmesan Cream Sauce right in your pellet grill for a distinctive side dish that’s full of flavor and a sauce you’ll want on everything.
Smoked Potato Stacks with Parmesan Cream Sauce
Anytime potatoes are in the picture, I’m a fan. If you want something beyond the classic baked potato, smashed potatoes, mashed potatoes, or scalloped potatoes, these smoked stacks are a great option. Thinly sliced potatoes are seasoned with a parmesan and garlic mixture, assembled into tall stacks, then smoked on a pellet grill and finished with a rich parmesan cream sauce.
They take a bit more effort than a simple baked potato, but with a few tools and tips they come together quickly and deliver a restaurant-worthy side that pairs beautifully with grilled meats and seafood.
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Recipe Shopping List
Here are the items you’ll need to make this recipe. For exact amounts and the printable recipe card, see the ingredients list below.
- Yellow potatoes
- Salt & pepper
- Granulated garlic
- Onion powder
- Olive oil
- Heavy whipping cream
- Grated Parmesan cheese
- Grated white cheddar cheese
- Butter
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Helpful Tools
- Mandoline (use the guard for safety)
- Non-stick foil or a well-seasoned pan
- Wooden skewers
- Sharp knife or slicer
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How To Make This Recipe
This overview describes the main steps so you know what to expect. Use the detailed ingredients and instructions below when cooking.
- Wash & slice: Clean the potatoes and slice them very thin—about 1/8 inch. A mandoline speeds this up and ensures even slices.
- Par-cook in the microwave: Arrange slices in a single layer on a microwave-safe plate and heat for about 60–90 seconds until warm and partially tender. This reduces smoke time and helps the stacks cook through.
- Season, stack & skewer: Toss the slices with the parmesan/garlic seasoning (reserve a teaspoon for the sauce). Stack 12–14 slices per stack on a foil-lined baking sheet and insert a skewer through the center to stabilize each stack.
- Smoke: Preheat your pellet grill to 225°F. Drizzle the oil mixture over the stacks, place the pan on the grill, and smoke for 30–45 minutes.
- Finish at higher heat: Increase grill temperature to 375°F. Baste the stacks with oil from the pan and cook another 30–45 minutes until edges are golden and potatoes are fork-tender.
- Make the sauce: Melt butter in a small saucepan, whisk in the cream, grated parmesan, and the reserved teaspoon of the parmesan mixture. Simmer gently until slightly thickened, then stir in the cheddar until smooth.
- Serve: Remove skewers carefully, spoon the warm parmesan cream over the stacks, and serve immediately.
Serve This With
These smoked potato stacks have a steakhouse vibe. They pair wonderfully with a thick, seared or reverse-seared steak such as a filet or hanger steak. The rich parmesan cream complements beef exceptionally well.
If you’re not serving steak, try smoked flank steak, smoked shrimp, smoked spare ribs, or chicken lollipops. The stacks also work well alongside grilled lobster tails for a more luxurious meal.
Recipe FAQ
No, it’s not required, but the microwave step significantly reduces total cooking time. If you skip it, expect a much longer time on the smoker to reach tender, edible potatoes.
Leave the skewers in until you’re ready to serve. Store cooled stacks in an airtight container or bag in the refrigerator for up to 3–4 days.
To preserve crispy edges, reheat in an oven, on the grill, or in an air fryer until warmed through. The microwave will work in a pinch but can soften the outside.
Serve with grilled lobster tails for a special occasion!
More Recipes
- One-Pot Parmesan Noodles with Asparagus
- Chicken Parmesan Sandwich
- Chicken and Spinach Pizza
- Loaded Smoked Baked Potato
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Smoked Potato Stacks with Parmesan Cream Sauce
Thinly sliced potatoes are seasoned, layered, and smoked until tender with crispy edges, then finished with a creamy parmesan sauce.
Ingredients
- 6 large yellow potatoes
Parmesan topping
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ teaspoons granulated garlic
- 1½ teaspoons onion powder
- ¼ cup grated parmesan
Oil mixture
- ¼ cup olive oil
Cheese sauce
- 2 tablespoons butter
- ½ cup heavy whipping cream
- 3 tablespoons grated parmesan cheese
- 1 teaspoon of the parmesan topping (reserved)
- ½ cup grated white cheddar cheese
Instructions
- Wash the potatoes and thinly slice to 1/8-inch thickness with a sharp knife or mandoline. Preheat the pellet grill to 225°F.
- Arrange slices in a single layer on a microwave-safe plate and microwave 60–90 seconds until warm and partially tender.
- Combine the parmesan topping ingredients, reserving 1 teaspoon for the sauce. Sprinkle the seasoning evenly over the potato slices.
- Line a baking sheet with non-stick foil. Stack 12–14 slices per stack and insert a wooden skewer through each to hold them together.
- Drizzle the olive oil over the stacks and place the pan on the grill. Smoke at 225°F for 30–45 minutes.
- Increase grill heat to 375°F. Brush the stacks with oil from the pan and continue cooking 30–45 minutes until edges are golden and potatoes are fork-tender.
- For the sauce: melt butter in a small saucepan, whisk in cream, parmesan, and the reserved teaspoon of seasoning. Heat over medium-low until a low simmer, then remove from heat and stir in cheddar until smooth.
- Remove skewers carefully, spoon the warm parmesan cream over the stacks, and serve immediately.
Nutrition Information (per serving)
Calories: 269 • Total Fat: 13g • Saturated Fat: 6g • Cholesterol: 24mg • Sodium: 689mg • Carbohydrates: 33g • Fiber: 3g • Protein: 6g
Nutrition data provided here is only an estimate.