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Smoked Potato Stacks with Parmesan Cream Sauce

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Make these delicious Smoked Potato Stacks with Parmesan Cream Sauce right in your pellet grill for a unique side dish that’s packed with flavor, and a sauce you’ll want to put all over everything.

Smoked Potato Stacks with Parmesan Cream Sauce

Anytime there are potatoes in the picture, I’m a fan. Sometimes I want something beyond our typical baked potato, smashed potato, mashed potato, or scalloped potatoes though.

These smoked potato stacks are seasoned with a parmesan/garlic mixture before getting smoked on the pellet grill and topped with a creamy parmesan sauce. They are a little more work than the classic baker, for sure, but with the help of a few tricks and tools, they come together quickly and taste amazing.

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Smoked Potato Stacks shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • yellow potatoes
  • salt & black pepper
  • granulated garlic
  • onion powder
  • olive oil
  • Vegetable Seasoning Rub*
  • heavy whipping cream
  • grated parmesan cheese
  • white cheddar cheese
  • butter

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Smoked Potato Stacks with Parmesan Cream Sauce

How to make Smoked Parmesan Potato Stacks

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Wash & slice

You can use a knife, but a mandoline will make this go much faster!

2

Microwave in batches

Lay out your potato slices on a microwave-safe plate in a single layer. Microwave for 1 – 1:30 seconds. You want them to be hot and about halfway to edibly soft. For most microwaves with single-layer 1/8 inch slices, about 60-90 seconds should do the trick. You know your microwave best, though!

3

Season, stack, & skewer

Combine all of the ingredients from the Parmesan mixture, and sprinkle all of it (reserving 1 teaspoon for the cheese sauce) evenly over the potato slices. Line a baking sheet with non-stick foil, and stack the potatoes 12-14 slices high. Stick the skewers through the middle of the potato stacks while they are standing to assist in keeping them together.

4

Smoke

Preheat your pellet grill to 225°. Drizzle the oil mixture over the potatoes, and place the pan on your grill. Smoke for 30-45 minutes.

5

Crank it up

After 30-45 minutes pass, turn the heat up on the grill to 375. Brush some of the oil from the bottom of the pan over the potato stacks. Grill for an additional 30-45 minutes, or until the edges are golden brown and the potatoes are fork tender.

6

Make the sauce

Melt the butter in a small saucepan. Whisk in the cream, parmesan cheese, reserved 1 teaspoon of the parmesan/garlic mixture. Heat over medium-low heat, whisking frequently until it is at a low simmer.
Remove from the heat and stir in the cheddar cheese.

7

Remove the skewers and sauce the stacks

Carefully remove the skewers from the potatoes and sauce them before serving.

What could you serve with these Smoked Potato Stacks?

This side dish screams “Steakhouse!” to me, so if you want to put out something really great and steakhouse-worthy, spring for one of these Manhattan Filets. You can sear it in a cast-iron pan or reverse-sear it as we did with this hanger steak, but a big, thick steak would be great with these potatoes.

Not in the mood for steak? No problem.

Try with our Poor Man’s Burnt Ends, Smoked Flank Steak, Smoked Shrimp, or even Smoked Spare Ribs. Our Chicken Lollipops would be great here too!

Smoked Potato Stacks FAQ

Do you have to microwave the potatoes before smoking them?

Technically, no. You can slice and assemble these without the microwave step, but they’ll take much longer to cook and be soft enough to eat. The microwave step cuts the overall cook time down significantly.

How should you store leftover potato stacks?

Leave the skewers in the stacks until you are serving them. Store the skewered potatoes in a baggie in the fridge for 3-4 days, max.

How should you reheat potato stacks?

The oven, grill, or airfryer would be the ideal way to heat these up and maintain the crispy bits. If you are not into that level of effort for leftovers, you can turn towards that microwave again.

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Yield: 12 servings

Smoked Potato Stacks with Parmesan Cream Sauce

Smoked Potato Stacks with Parmesan Cream Sauce

Thinly sliced potatoes get seasoned, layered, and then smoked on the pellet grill until they are tender and a little crispy on the outside.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 6 large yellow potatoes

Parmesan topping

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon granulated garlic
  • 1 1/2 teaspoon onion powder
  • 1/4 cup grated parmesan

Oil mixture

Cheese sauce

  • 2 tablespoons butter
  • 1/2 cup heavy whipping cream
  • 3 tablespoons grated parmesan cheese
  • 1 teaspoon of the parmesan topping
  • 1/2 cup grated white cheddar cheese

Instructions

  1. Wash the potatoes well and thinly slice with a sharp knife or mandolin to 1/8 inch thick. Preheat your pellet grill to 225°.
  2. Lay the potato slices out in a single layer onto a microwave-safe plate. Microwave for 60-90 seconds. (You want them to be hot and about halfway to "done" softness. For most microwaves with single-layer 1/8 inch slices, about 60-90 seconds should do the trick. You know your microwave best, though!)
  3. Combine all of the ingredients from the Parmesan mixture, and sprinkle all of it (reserving 1 teaspoon for the cheese sauce) evenly over the potato slices. Line a baking sheet with non-stick foil, and stack the potatoes 12-14 slices high. Stick the skewers through the potatoes to help them stay together during the cooking process.
  4. Drizzle the oil mixture over the potatoes, and place the pan on your grill. Smoke for 30-45 minutes.
  5. Turn the heat up on the grill to 375. Brush some of the oil from the bottom of the pan over the potato stacks. Grill for an additional 30-45 minutes, or until the edges are golden brown and the potatoes are fork-tender.
  6. Melt the butter in a small saucepan. Whisk in the cream, parmesan cheese, reserved 1 teaspoon of the parmesan/garlic mixture. Heat over medium-low heat, whisking frequently until it is at a low simmer. Remove from the heat and stir in the cheddar cheese.
  7. Carefully remove the skewers from the potatoes and sauce them right before serving.

Notes

*If you don't have the Vegetable seasoning rub linked, you can use a combination of an Italian or Mediterranean Blend in its place. It'll be different, but equally delicious!

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 269Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 689mgCarbohydrates: 33gFiber: 3gSugar: 2gProtein: 6g

Nutrition data provided here is only an estimate.

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