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Bring 2 quarts water and 2 teaspoons salt to a boil in a large pot. Add potatoes and cook for 10 minutes. Drain and set aside
Meanwhile, combine cream, shallots, chile flakes, chipotle chile powder, remaining 1 teaspoon salt, black pepper, and reserved liquid from jar of peppers in a small saucepan. Bring to a simmer and cook until chile flakes have begun to stain the cream, about 2 minutes.
Add half of the cheese and stir until melted, about 1 minute. Remove from heat.
Layer a third of the potatoes in a 6-cup baking dish, overlapping as necessary. Scatter half of the roasted peppers on top of potatoes.
Repeat process until all peppers and potatoes have been used, finishing with a layer of potatoes on top. Pour cream mixture over potatoes and peppers; gently shake dish to distribute cheese sauce throughout the layers.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.
Cover the potato dish with aluminum foil and cook on the grill grate for 15 minutes.
Uncover dish, sprinkle remaining cheese over top, and bake until cheese is bubbly and lightly browned on top, about 8 minutes. Enjoy!