This homemade Traeger Scalloped Potatoes recipe is creamy, comforting, and easy to make — my go-to side for Easter ham, beef tenderloin, or even a relaxed brunch. Simple, everyday ingredients combine into a classic, made-from-scratch dish that tastes elevated when cooked over wood-fired heat.
Smoked Scalloped Potatoes
When you want a hearty, satisfying side that pairs well with almost any main, scalloped potatoes are a timeless choice. Cooking them on a pellet grill adds a subtle wood-fired note that complements the creamy sauce without overpowering the dish. The gentle smoke from the grill transforms this familiar comfort food into something special for family meals and gatherings.
Shopping List
This recipe uses straightforward ingredients you likely already keep on hand. The dish is forgiving, so feel free to adjust seasonings to taste.
- Russet potatoes
- Butter
- All-purpose flour
- Garlic (fresh or granules)
- Heavy cream
- Whole milk
- Salt and black pepper
- Onion powder and garlic powder
What kind of pellets are best?
Cherry pellets are my top pick for scalloped potatoes. They give a mild, slightly sweet smoke that enhances the dish without overwhelming the delicate cream sauce. Other fruit woods, such as apple or peach, will produce a similar mild profile and work well too. If you prefer a stronger smoke, a light hickory or maple can add more depth, but use them sparingly so the potato flavor remains front and center.
Can you use a different kind of pan for these?
Yes. Any oven- or grill-safe baking dish will work. An oval baking dish is ideal, but a rectangular or round casserole will do fine. For easier cleanup, disposable aluminum pans are acceptable; be aware they are thinner and may change the way heat distributes, which can alter cook time slightly. If you use a thinner pan, check the potatoes a little earlier.
How to make scalloped potatoes on the Traeger
A pellet grill acts much like an oven, with the added benefit of a hint of smoke. Cooking at lower temperatures preserves that subtle smoked character, while higher temperatures yield less smoke and a more oven-like result. Follow these basic steps for reliable results.
- Preheat your pellet grill to 225°F following the manufacturer’s instructions.
- Coat a 2.5-quart baking dish with butter and arrange a single layer of sliced potatoes.
- In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for about 5 minutes, stirring frequently, until the mixture is smooth and lightly cooked. Gradually whisk in the cream and milk, then add salt, onion powder, garlic powder, and black pepper. Heat, stirring constantly, until the sauce thickens and just begins to simmer.
- Pour the sauce evenly over the potatoes, cover if desired, and place the dish on the grill.
- Smoke at 225°F for one hour to absorb the mild smoke flavor. Then increase the grill temperature to 325°F and continue to cook for about an hour more, or until potatoes are fork-tender. Total cook time will vary based on potato type, slice thickness, and how tightly the layers are packed.
- Remove from the grill and let rest for 5 minutes before serving to allow the sauce to set slightly.
These steps produce tender, creamy scalloped potatoes with a gentle smoky background that pairs beautifully with rich mains.
Can you use another type of grill for these potatoes?
Yes. You can cook this recipe in any smoker, pellet grill, or even a conventional oven. The main difference is the level of smoke flavor: pellet grills and smokers will add wood-fired notes, while an oven will yield a classic, un-smoked scalloped potato. One advantage of using an outdoor grill or smoker is that it keeps your kitchen cool and concentrates the smoky flavor outdoors.
What should you serve with scalloped potatoes?
Scalloped potatoes are versatile and pair well with a wide range of mains. They make an excellent side for smoked or roasted ham, beef tenderloin, roasted poultry, or grilled seafood. For special occasions, serve them alongside a double-smoked or glazed ham. For a seafood option, grilled crab legs, lobster tails, or shrimp scampi complement the richness of the potatoes.
Traeger Scalloped Potatoes
These homemade scalloped potatoes are finished on a pellet grill for a subtle wood-fired flavor that elevates a classic side for barbecues, holiday meals, or Sunday dinner.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients
- 4 large Russet potatoes, peeled and sliced ¼ inch thick
- 3 tablespoons butter, softened (for the roux)
- 3 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- ¼ cup whole milk
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
- Preheat your pellet grill to 225°F according to the manufacturer’s instructions.
- Butter a 2.5-quart baking dish and layer the sliced potatoes evenly inside.
- In a medium saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for about 5 minutes, whisking frequently to remove any raw flour taste.
- Slowly whisk in the heavy cream and milk. Add salt, onion powder, garlic powder, and black pepper. Continue to heat and stir until the sauce thickens and just begins to simmer.
- Pour the sauce over the potatoes, cover if desired, and place the dish on the grill. Smoke at 225°F for one hour to infuse a mild smoky flavor.
- Increase the grill temperature to 325°F and continue cooking for approximately one more hour, or until the potatoes are tender when pierced with a fork. Cooking time will vary based on potato variety and slice thickness.
- Let the dish rest for about 5 minutes before serving to allow the sauce to settle.
Nutrition Information (per serving)
Calories: 353 • Total Fat: 21g • Saturated Fat: 13g • Trans Fat: 1g • Unsaturated Fat: 6g • Cholesterol: 63mg • Sodium: 335mg • Carbohydrates: 36g • Fiber: 4g • Sugar: 3g • Protein: 6g
Nutrition estimates are approximate. Consult a trusted source if you need precise values for dietary or medical purposes.
Where’s the cheese?
This version of the recipe follows the traditional scalloped potato approach and does not include cheese. If you prefer a cheesy version, you can add shredded cheese between layers or on top during the final bake; that will create a gratin-style dish rather than a classic scallop. Either way, the smoked cream sauce pairs beautifully with additional cheese if desired.