Making a ham soon, planning a potluck brunch, or simply craving ultra-cheesy, creamy potatoes? These Smoked Au Gratin Potatoes are made from scratch with a rich, creamy sauce, layers of cheddar and smoked gouda, and a crunchy panko topping. They’re assembled in a simple baking dish and finished on a pellet grill for gentle smoke flavor that elevates the classic casserole.
Traeger Au Gratin Potatoes
This scratch-made version of au gratin potatoes is comforting and indulgent, with layers of tender russets, a velvety cream sauce, and melted cheese. Using a pellet grill adds a subtle, wood-fired note that pairs beautifully with holiday mains like glazed ham or prime rib. The ingredients are straightforward and the steps are approachable, so don’t be intimidated—homemade yields a superior texture and flavor compared with boxed mixes.
Serve these for Easter, Christmas, a family gathering, or any time you want a crowd-pleasing side dish. The recipe scales well and can be prepared in advance and reheated when needed.
Check your pellet grill and prep your oven — you’ll want both ready for finishing and browning.
Recipe Shopping List
Gather these basic ingredients before you begin. For exact measurements and a printable recipe, see the recipe card below.
- Russet potatoes
- Butter
- All-purpose flour
- Garlic (fresh or granules)
- Heavy cream
- Whole milk
- Salt
- Onion powder
- Garlic powder
- Black pepper
- Shredded cheddar cheese
- Sliced smoked gouda
- Panko breadcrumbs
A little smoked gouda makes a big difference—don’t skip it if you can find it.
How To Make This Recipe
Below is an overview of the method so you can see what’s involved. Follow the detailed instructions in the recipe card to prepare and finish the dish.
- Preheat your pellet grill to 225°F for slow smoking.
- Prepare the sauce by making a roux with butter and flour, then whisking in heavy cream and seasonings until thickened to a gravy-like consistency. Add a splash of whole milk only if needed to loosen the sauce to a pourable texture.
- Assemble the casserole by greasing a 2.5-quart baking dish. Layer half the sliced potatoes, half the cheddar, and half the sauce. Repeat with the remaining potatoes, cheeses, and sauce. Finish with an even layer of panko breadcrumbs.
- Smoke at low heat for about one hour at 225°F to impart flavor.
- Increase the heat to 325°F and continue cooking until potatoes are fork-tender—timing varies by potato type and slice thickness.
- Finish and brown the top if desired: use the grill at higher heat or briefly broil in your oven, watching closely to prevent burning.
Tip: You can pre-toast panko in butter for extra crunch and golden color.
Recipe FAQ
Cover the casserole and keep it refrigerated. It reheats well and can be made ahead of time, then warmed gently before serving.
What’s the best way to reheat leftovers?
For a single portion, the microwave or an air fryer works. For a whole pan, reheat in the oven or on the pellet grill at a moderate temperature so the center warms through without drying out.
What’s the difference between au gratin and scalloped potatoes?
They’re similar. Traditional scalloped potatoes typically use a cream or milk sauce without cheese, while au gratin potatoes include cheese and often a crunchy topping. This recipe fits the au gratin style because it uses cheddar and smoked gouda plus panko for texture.
More Recipes For Easter
- Double-Smoked Pulled Ham
- Broccoli Casserole
- Greek Salad
- Homemade Milk Rolls
Traeger Au Gratin Potatoes
Creamy, smoky, and cheesy, these au gratin potatoes combine russet slices, a rich cream sauce, cheddar, smoked gouda, and a crisp panko topping—smoked on a pellet grill for added depth.
Prep Time: 15 minutes
Cook Time: 2 hours (including low-temp smoke and higher-temp finish)
Total Time: About 2 hours 15 minutes
Ingredients
- 4 large russet potatoes, peeled and sliced 1/4 inch thick
- 3 tablespoons butter, softened (plus butter for greasing)
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/4 cup whole milk (optional, to adjust sauce)
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 12 slices smoked gouda
- 1 cup panko breadcrumbs
Instructions
- Preheat the pellet grill to 225°F following the manufacturer’s directions.
- In a medium saucepan over medium-low heat, melt 3 tablespoons butter. Whisk in the flour and cook, whisking frequently, for about 5 minutes to form a roux. Add the minced garlic for the final 2 minutes.
- Whisk in the heavy cream, salt, onion powder, garlic powder, and black pepper. Increase heat to medium and stir continuously until the mixture simmers and thickens to a gravy-like consistency.
- If the sauce is too thick to pour, stir in up to 1/4 cup whole milk to reach a smooth, pourable texture.
- Grease a 2.5-quart baking dish with butter. Layer half of the potato slices in the dish, sprinkle half the shredded cheddar and half the smoked gouda, and pour half the sauce over the layer.
- Repeat the layers with the remaining potatoes, cheeses, and sauce. Evenly sprinkle the panko breadcrumbs on top. For extra crunch and color, you can toss panko with a tablespoon of melted butter and toast briefly before topping.
- Place the casserole in the pellet grill and smoke at 225°F for 1 hour. After one hour, increase the grill temperature to 325°F and continue cooking until the potatoes are fork-tender, about another hour depending on slice thickness and potato variety.
- If the top needs additional browning, carefully place the dish under a hot broiler for a minute or two, watching closely to avoid burning.
- Allow the casserole to rest 5–10 minutes before serving to let the sauce set slightly.
Nutrition (per serving, approximate)
- Calories: 643
- Total Fat: 40 g (Saturated Fat: 25 g)
- Cholesterol: 132 mg
- Sodium: 921 mg
- Carbohydrates: 48 g (Fiber: 4 g, Sugar: 5 g)
- Protein: 23 g
Nutrition estimates are approximate. Consult a professional source for medical or dietary tracking.