Looking for a new twist on a classic comfort food recipe, well, look no further! These Smoked Scalloped Potatoes are cheesy, creamy and with the ham baked right in, it is an entire meal in one dish or a side that is irresistible! This simple recipe is easy and yet oh so fantastic.
This dish starts with one of the best scalloped potato recipes you will find. Then we add in the ham and that smoky flavor to push the taste of this dish over the top!
There are a lot of scalloped potato recipes. People often make them as part of a holiday meal along with a casserole or two. And of course, what pairs with scalloped potatoes? Ham! So why not put them together in one dish. Cook them on the grill and then add some smoke flavor to create something familiar yet just different enough for your guest to say, “Wow.”
Smoked Scalloped Potatoes ingredients
The Ingredients for these gorgeous scalloped potatoes are virtually identical to your grandmother’s old-school recipe. You likely have almost everything you need in your kitchen right now except for a few items like the ham and maybe the heavy cream and fresh potatoes.
With a few little tweaks though, this recipe will take grandma’s potatoes to a whole new level.
- Chicken stock
- 3% milk
- Heavy cream
- Kosher salt
- Smoked paprika
- Russet potatoes
- Cheddar cheese (you could use gouda if you like)
- Parmesan cheese
How to Make Smoked scalloped Potatoes with Ham
Start by melting the butter in a medium saucepan and sauteing the onions until softened. Add in the garlic, then add the flour while continuing to stir. Slowly whisk in the stock and the milk.
Add the Kosher salt, pepper, smoked paprika, and thyme. Continue to whisk until the mixture thickens, then remove from the heat and set aside.
Peel and thinly slice your potatoes into 1/8 inch slices. I use a mandolin; just be careful of those fingers! Place the sliced potatoes in a single layer on the bottom of a greased pan, salt, and pepper, and add a layer of ham over the potatoes. Cover with the sauce and grated cheddar cheese.
Repeat the layering in the same order with the remaining ingredients. Cover the pan with aluminum foil. Place on the grill, cook using the indirect method of grilling until the potatoes are soft.
Infusing scalloped potatoes with Smoke!
Now that your scalloped potatoes are cooked, it’s time to up the flavor and create your smoky scalloped potatoes and ham! Remove the foil and sprinkle with parmesan cheese.
Carefully place the pan in your smoker and smoke using applewood. Make sure you wear heat-resistant gloves and use both hands to move the pan while supporting the bottom. The pan is very heavy, and if you hold it just from the edges, it may fold up and collapse on you!
If you don’t have a smoker, you can use a smoker box on your BBQ grill; that will work as well. After you have smoked it, you will want to allow it to rest for 15 minutes before serving.
Why Did The Milk Curdle In My Scalloped Potatoes?
This usually happens with the high heat of an oven, but because you are on the BBQ and cooking indirectly you shouldn’t have this problem.
Look at the layer of potatoes, thin sliced and piled high! Nothing goes together quite as well as potatoes and cheese, add the ham and a little smoky flavor, and wow wee, it’s comfort food perfection!
Of course, you can make this recipe your own if you like. Maybe adding in a little more pork? Like some crispy bacon. Something that everybody in our house loves!
Don’t you just want to reach out and take a bite of that creamy cheese goodness? Why continue to make boring old recipes, when you can put some pazzazz into your dinners.
Look at the lovely stretchy cheesy goodness, and the sprinkle of parmesan on the top adds a nice tang of flavor to your dish!
Pin it HERE!!
Pin it HERE!!
- 4 Tbsp butter
- 1 medium onion, diced
- 2 tsp garlic, minced
- 4 Tbsp flour
- ½ cup chicken or vegetable stock
- 2 cups 3% milk plus ½ cup heavy cream
- 1 tsp Kosher salt
- ½ tsp fresh ground pepper
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 4 lbs russet potatoes
- 2 cups cooked ham, diced
- 2 cups cheddar cheese, grated
- ½ cup parmesan, grated
- Grease a 9x13 inch single-use aluminum foil pan; it should be at least 3 inches deep.
- Preheat your grill to 375 degrees F. You will be cooking using the indirect method, so leave one side of your grill off and heat the other side.
- In a medium saucepan, melt the butter, then sauté the onions over medium heat until softened, about 3-5 minutes.
- Add the garlic and continue to cook for 1-2 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the stock and the milk.
- Add the salt, pepper, smoked paprika, and thyme.
- Continue to whisk over medium heat until the mixture bubbles and thickens. Remove from the heat and set aside.
- Have all the remainder of the ingredients ready, then peel and slice the potatoes into 1/8” thick slices. (I use a mandolin, and it works great, just watch your fingers!)
- Place ½ the sliced potatoes in the bottom of the greased pan, salt, and pepper, sprinkle ½ the diced ham over the potatoes.
- Top with ½ the sauce and 1 cup of the grated cheddar cheese. Repeat the layering in the same order with the remaining ingredients.
- Cover with foil and place on the cool side of the grill. Cook for 50-60 minutes or until the potatoes are soft.
- Preheat your smoker to 225 degrees F.
- Remove the foil cover and sprinkle the parmesan cheese on top. Place the pan in the smoker and smoke using apple wood for 60 minutes. (Note: if you don’t have a smoker, you can prepare a smoker packet or use a smoker box on your grill to smoke the scalloped potatoes for the last hour, just remember to reduce the heat to 225 degrees F).
- Remove from the smoker or grill and allow to cool for 15 minutes before serving.
Note: Be careful with the pan as the weight of the potatoes will make it unstable. Use a spatula or wear heat-resistant gloves to support the bottom of the pan so it doesn’t fold or collapse on you when you are carrying it.
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Amount Per Serving: Calories: 388Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 66mgSodium: 746mgCarbohydrates: 39gFiber: 4gSugar: 3gProtein: 18g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.