When it comes to side dishes, Woodfire Smoked Scalloped Potatoes are in a league of their own.
Imagine layers of creamy, smoky, cheesy goodness, with a tender bite and just the right amount of crisp.
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This isn’t your grandma’s scalloped potatoes—this is a bold new take that combines classic comfort food with the smoky charm of the Ninja Woodfire Grill. Whether you're hosting a holiday dinner or a backyard BBQ, this recipe is guaranteed to impress.
The Cheese Factor: Smoke Meets Creaminess
One of the standouts of this dish is the cheese sauce. By using a combination of smoked Gouda and smoked cheddar, Dad elevated a humble potato dish into something spectacular. The smoky flavor profile from the cheese pairs perfectly with the grill's unique capabilities, giving each bite an unmatched depth. The cheese sauce, made directly on the grill, adds an adventurous twist. Who knew you could craft a roux on a flat-top grill?
Perfect Potatoes: Thin, Tender, and Crisp
The magic begins with Yukon Gold potatoes. Their creamy texture and buttery flavor are ideal for scalloped potatoes. Sliced paper-thin with the help of a mandolin, these potatoes absorb the smoky richness of the cheese sauce while maintaining a tender yet structured bite. For anyone who’s struggled with unevenly cooked potatoes in casseroles, you’ll appreciate how even these layers cook on the grill. The result? A potato dish where every layer is perfectly tender and infused with flavor.
The Grill Factor: Why Woodfire Smoked Scalloped Potatoes Stand Out
Here’s where this recipe truly shines: the Ninja Woodfire Grill. Smoking a side dish isn’t exactly standard, but that’s what makes it so exciting. Using a Kona premium pellet blend, the grill infuses a robust smokiness throughout the dish. The subtle woodfire aroma takes the flavor to the next level, making these scalloped potatoes not just a side dish but the star of the table.
Even better, the grill handles all the heavy lifting. While it may require some creative adjustments (cue Dad’s on-the-spot troubleshooting to silence the grill's alerts), it transforms what could be a time-consuming dish into an effortless showstopper. Transitioning from grill mode to smoker mode ensures that the potatoes cook evenly, with a crispy top layer that’s nothing short of perfection.
Tips for Next Time
As with any great recipe, there’s room for customization. While the dish was a smoky triumph, Dad recommends adding a sprinkle of seasoning between the potato layers for even more flavor depth. And if you love that golden-brown cheese crust, don’t hesitate to pop the dish under the broiler for a quick finish.
Whether you're serving these Woodfire Smoked Scalloped Potatoes as part of a holiday spread, a summer cookout, or a cozy family dinner, one thing is certain: they’re bound to steal the show. So, grab your grill and get ready to impress. With layers of smoky, cheesy goodness, this recipe is a game-changer for side dishes everywhere.
Recipe
Woodfire Scalloped Potatoes
Equipment
- Ninja Woodfire
- Woodfire Griddle Accessory
- ½ Sheet Pan
- Mandolin
- Potato Peeler
- Cutting Board
- Measuring Cups and Spoons
Ingredients
- 4 tablespoon Butter
- 1 White Onion Thinly sliced
- 4 tablespoon Garlic Paste
- 4 tablespoon Flour
- 1 Cup Chicken Stock
- 2 Cups Heavy Cream
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 tablespoon Smoked Paprika
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon MSG Optional
- 4 lbs Yukon Gold Potatoes
- 2 Cups Smoked Cheddar
- 2 Cups Smoked Gouda
- ½ Cup Parmigiano Romano
Instructions
- Setup The Woodfire: Fill the Woodfire with pellets, don’t forget to do the Dad Shake. Set it to the grill medium & make sure to hit “Woodfire” button. Hit start and let it preheat.
- Prep: Peel the potatoes and thinly slice them with a mandolin or knife. You want them about ¼ inch thick. Slice the white onion to about ⅛ inch thick slices. If you are working with block cheese go ahead and shred it.
- Cheese Sauce: Open the Woodfire and place the sheet pan on top of the griddle. Add the butter to the sheet pan and let it melt. Then add in the flour stirring to make a ‘roux”. Add in the seasonings, chicken stock, and heavy cream. Mix well until all combines and it starts to thicken. Once it is all mixed and thickened a bit pour it out into a bowl and set it aside.
- Smoke Time: Turn the woodfire off and then back on. Set it to Smoker, 325F (163c) and hit start.
- Layer & Build: Add a thin layer of the sliced onions to the bottom of the sheet pan. Then add a layer of potatoes. Sprinkle some salt, granulated onion, and granulated garlic on top of the potatoes. Pour over some of the cream sauce and then top with some shredded cheese. Repeat this process until you are out of potatoes and onions. Make sure to reserve some shredded cheese to sprinkle across the top. If you have any sauce left pour it on top. Finally sprinkle the parmigiana Romano on top.
- Final Smoke: Put the sheet pan in the smoker and cook uncovered for (30 minutes to 1 hour). Watch for color on the top, make sure it does not get too brown from the smoke. Once you have a color you like on top cover with foil and cook for another 20-30 minutes until the potatoes are soft and tender.
- Crisp up: If you want a “crispy top” take the tray out of the Woodfire and turn it off and back on. Set it to Broil and let it preheat. When the Woodfire says “Add Food” put the sheet pan back in uncovered for 5-10 minutes or until you start to get some nice crispy bubbly parts.
- Serve Hot and ENJOY!
Video
Nutrition
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