Outdoor Grilling
Smoked Cast Iron Potato Gratin
8-10
Smoked Cast Iron Potato Gratin
8-10
Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. Thinly sliced russet potatoes layered with garlic, thyme, cream, and cheese create a fantastic comfort food side dish for your Easter feast.
Ingredients
- 4 large russet potatoes
- 3 ounces salted butter, room temperature
- ¼ cup minced Garlic
- ⅛ cup minced Thyme
- 3 teaspoonsKosher salt
- 1 teaspoonblack pepper
- 2 cups heavy cream
- 1 cup shredded extra sharp cheddar cheese
- 1 sprig fresh thyme
Preparation
- Set the Clermont Pellet Grill & Smoker to 350°F
- Peel and thinly slice potatoes into even pieces using a mandolin or by hand.
- Generously grease the 10” Cuisinart cast iron pan with butter.
- Sprinkle bottom of pan with ⅓ of the garlic and thyme.
- Arrange potato slices with edges overlapping in a single layer.
- Top with ⅓ salt, ⅓ pepper, ⅓ cream, and ⅓ cheese
- Sprinkle with another ⅓ of garlic, thyme and season with salt and pepper.
- Repeat for two more layers.
- Pour the heavy cream over the potatoes, but reserve cheese.
- Cover in foil, press down firmly to remove air, crimp the foil to the edges of the pan, and place another pan on top of the foil.
- Place on Clermont center rack for 45 minutes or until the potatoes are very tender.
- Remove the pan from the Clermont turn temperature up to 450°F.
- Remove foil, sprinkle top with the cheese, return the cast iron pan to the Clermont and cook until cheese is melted, the dish is bubbling, about another 15 minutes.
- Ready to serve.
