Smoked Scalloped Idaho® Potatoes

Chef John specs Post Oak wood for its balanced flavor of smoky and mild for his take on this quintessential comfort food.


  • 3 pounds Idaho® Russet potatoes, unpeeled
  • 3 cups heavy cream
  • 1¾ cups Parmesan cheese, grated, divided
  • 1 tablespoon granulated garlic
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper


  1. Using a mandoline, slice the potatoes about ⅛ inch thick, into a large bowl.
  2. In a separate large bowl, combine the heavy cream, 1½ cups of the grated Parmesan, granulated garlic, salt and pepper.
  3. Add the potatoes to the bowl and mix by hand until evenly coated. 
  4. Pour potatoes into a half sheet pan with 2-inch-tall sides and press down to evenly distribute potatoes. Sprinkle the remaining ¼ cup Parmesan on top of the potato mixture. 
  5. Place the potatoes into a smoker burning Post Oak wood. The potatoes should reside in the hot zone of the fire (temperature should be 350-375°F). Cook until a thermometer can be pushed all the way through the potatoes and the crust is browned, 1 to 1½ hours. Slice into 3½-inch squares for serving.
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Yield: 16

John Bates
InterStellar BBQ
Austin, TX,

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