Cast Iron + Traeger + Potatoes & Cheese = Instant Success! Yes. This is a proven equation. The only thing that can make this better is BACON!
It seems to make sense that the best compliment to Orange and Maple-Glazed Ham is more pork and potatoes. This side is begging to be on your Easter table...or any table for that matter.
Cast Iron Bacon Scalloped Potatoes
Recommended Pellets: Alder
Prep Time: 20 minutes
Cook Time: 1 1/2 hours
2 1/2 lbs potatoes, peeled and thinly sliced
4 tablespoons butter, cut into pieces
1 1/2 cups mild cheddar or jack cheese, shredded
1/2 large onion, diced
2 cups milk
Salt & pepper
4 slices bacon, cooked and crumbled
If you have any children, now is the time to call them into the kitchen and put them to work. It's time to peel and slice those potatoes. To keep them from browning between the peeling and the slicing phases, keep them in a bowl of cold water.
Butter the inside of a cast iron skillet. There really is no substitute for the flavor that you get from a cast iron skillet, especially a well-seasoned one. Suffice it to say, if you don't have one, get one.
Layer half of the potato slices on the bottom of the pan. Top with half of the diced onions and season with salt and pepper. Add 1 cup of the cheese and dot with 2 tablespoons of the butter. Add some chopped chives (if you want) and two pieces of crumbled bacon, hot from the Traeger. (Follow this recipe to cook the bacon - minus the maple syrup and brown sugar.)
Repeat with the remaining potato slices, onions, cheese, butter, chives and more crumbled bacon. Pour the milk over the top and cover with a piece of aluminum foil.
While you're assembling the scalloped potatoes, start your Traeger on Smoke with the lid open for 4-5 minutes, or until the fire is established. Set the temperature to 350 degrees F and preheat with the lid closed for 10-15 minutes.
Place the cast iron pan in the Traeger and bake for 1 hour or until the potatoes are tender. Remove the foil and top with some more shredded cheese, if you want extra cheesiness, and bake for an additional 20-30 minutes. (or until the cheese is lightly brown around the edges)
Dust the top with paprika and freshly chopped chives and serve immediately, while it's still bubbling-hot.
By adding this dish to your Easter feast lineup you'll find yourself in a serious pickle. Where to start first?