Traeger’s take on this well-known side dish brings the wood-fired flavor to the forefront. Our potatoes au gratin recipe features cheesy and creamy sliced potatoes baked until golden brown.
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When ready to cook, set Traeger temperature to 500˚F and preheat, lid closed for 15 minutes.
In a bowl, whisk together heavy cream, milk, flour, minced garlic, salt and freshly ground black pepper to taste.
Slice potatoes thinly and as uniformly as possible. Smear softened butter all over the bottom of a baking dish. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Repeat this two more times, ending with the cream mixture.
Cover with foil and bake on the Traeger for 30 minutes.
Remove foil and bake for another 20 minutes, or until potatoes are golden brown and bubbling. Add the grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted. Enjoy!
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