Smoked Scalloped Potatoes
Prep Time: 30 minutes
Cook Time: 60 minutes
- 1 stick of butter
- ½ shredded cheddar jack or colby jack cheese
- 4 tablespoon sweet condensed milk
- Medium yellow onion
- Pit Boss Bacon Cheddar Seasoning
- 6-8 potatoes
- Salt and pepper
- Sliced smoked gouda cheese
Preheat grill to 350°F.
Peel 6-8 potatoes and slice into ¼-inch round slices, cover with water in pot and bring to boil, allow to boil for 2-3 minutes.
In greased Pyrex build layers. Starting by using a slotted spoon to remove potatoes from water. You will want some of the water from the boiling process to make it into the Pyrex, but not an excessive amount. Using a slotted spoon but not shaking the potatoes dry works perfectly. Once you have a base layer of potatoes, add a layer of sliced onion (approx. ½ of a medium yellow onion), salt, pepper, Pit Boss Bacon Cheddar Burger Seasoning, a drizzle of sweet condensed milk, half a stick of butter cut into pats, and a layer of sliced smoked gouda cheese. Repeat on the second layer. Top with grated cheddar jack or colby jack cheese.
Cook at 325-350°F for approx. 1 hour or until the potatoes are tender.
Recipe from Pit Boss.