Buffalo Cajun Potatoes Au Gratin
Buffalo Cajun Potatoes Au Gratin
Rated 5.0 stars by 1 users
Category
Grill or Smoker
Servings
6-8
Prep Time
30 minutes
Cook Time
1 hour
This recipe is part 1 of a batch cooking 2 for 1! We used a Grill Masters Club style cheese sauce to be the base of two recipes, making your holiday prep easier and tastier than ever. This Au Gratin is creamy, with a nice little kick of buffalo cajun. It will be a hit at your holiday meal!
Pitmaster Rosalie Pareja
Ingredients
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Buffalo Cajun Wing Rub by PS Seasoning
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Roasted Garlic Blend by The Spice Guy
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Fat Boy Copperhead Sauce
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6-8 Large Honey Gold Potatoes
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2 cups Farmhouse Cheddar Cheese, shredded
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1/2 cup Parmesan Cheese, grated
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1 tsp Buffalo Cajun Wing Rub by PS Seasoning
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1 tsp Roasted Garlic Blend by The Spice Guy
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2 blocks Cream Cheese, cubed
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2 cups Gouda Cheese, shredded
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2 cups Farmhouse Cheddar Cheese, shredded
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1 1/2 cups Heavy Cream
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1/2 stick Butter (1/4 Cup)
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Cracked Black Pepper
Cheese Sauce Ingredients
Directions
On the stove on medium heat add 1/2 stick of butter and 1 1/2 cups heavy cream to a saucepan.
Bring to a simmer and add cubed cream cheese. Slowly stir until a smooth sauce is formed.
Reduce heat to low, and slowly fold in shredded cheddar and gouda until smooth and combined.
Add 1 tsp Buffalo Cajun Wing Rub by PS Seasoning, 1 tsp Roasted Garlic Blend by The Spice Guy, and 1 tsp of cracked black pepper to sauce.
Preheat your smoker or grill to 325 °F.
Prepare the potatoes: Bring a medium to large pot of water to a boil. Using a mandolin or a sharp knife cut potatoes into ⅛ inch thick slices. Boil potato slices for 4 minutes, strain and let cool.
Add a single layer of potato slices to the bottom of a cast iron or grill safe casserole dish. Cover with a thin layer of the cheese sauce. Followed by a thin layer of shredded parmesan and cheddar. Repeat two times.
Place in your smoker for 1 hour or until golden brown.
Let rest for at least 10 minutes before slicing and serving.
Recipe Note
Pro Tip: Parboiling the potatoes will allow them to soften up and release starch, enabling the cheese sauce to soak into the potato slice, rather than bake around it. This also cuts the baking time down, and produces a much creamier Au Gratin!
