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Woodfire Smoked Scalloped Potatoes

Woodfire Scalloped Potatoes

Layered Yukon Gold potatoes, smoked Gouda, and cheddar come together in these Woodfire Smoked Scalloped Potatoes. Cooked entirely on a Ninja Woodfire Grill, they’re smoky, cheesy, and guaranteed to be the star of your next gathering.
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Course: Side Dish
Cuisine: American
Keyword: ninja woodfire, smoked
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 6634kcal
Author: Dad

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

Calories: 6634kcal | Carbohydrates: 429g | Protein: 257g | Fat: 443g | Saturated Fat: 275g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 114g | Trans Fat: 2g | Cholesterol: 1465mg | Sodium: 14103mg | Potassium: 9987mg | Fiber: 50g | Sugar: 50g | Vitamin A: 17247IU | Vitamin C: 389mg | Calcium: 6273mg | Iron: 23mg
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