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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Tools that will make your life easier
- Mandoline (use the guard. TRUST ME.)
- Non-Stick Foil
- Wooden Skewers
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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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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.
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
- 1/4 cup olive oil
- 1 tablespoon Vegetable Seasoning Rub*
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
- Wash the potatoes well and thinly slice with a sharp knife or mandolin to 1/8 inch thick. Preheat your pellet grill to 225°.
- 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!)
- 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.
- Drizzle the oil mixture over the potatoes, and place the pan on your grill. Smoke for 30-45 minutes.
- 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.
- 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.
- 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:
12Serving Size:
1Amount 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.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Amber
Wednesday 12th of May 2021
Looks delish! Remove the skewers it states at end of recipe? I thought they were just stacked? How would you skewer and stand straight up? I’m confused?
Nicole Johnson
Wednesday 12th of May 2021
The skewers help hold the potato stacks together while they are cooking. I see I missed that in the post though!! I edited the post and the recipe and both reflect the correct process of skewering the potatoes after they are stacked.