Smoked Scalloped Potatoes — Hickory-Smoked Side Dish

Smoked scalloped potatoes are the side dish that steals the show. Layered potato, sweet potato and onion, drowned in seasoned cream and cheese, then smoked low and slow over hickory until the top is bubbly-golden and the layers are tender all the way through.

Pairs beautifully with smoked turkey, BBQ ribs, or any slow-cooked meat — the smoky cream is exactly what cuts the richness.

Photo by Alexey Demidov on Unsplash

Serves: 4-6 as side · Prep: 15 minutes · Smoke: 1.5-2 hours · Wood: hickory (about ⅓ cup chips, at the start only)

Photo: David Trinks / Unsplash

• 4-6 medium baking potatoes (Sebago, Dutch Cream or Desiree all work)
• 2 small sweet potatoes (orange or purple)
• 1 red/purple salad onion
• 200ml thickened cream
• 1 cup grated tasty cheese
• ¼ cup grated parmesan (optional but recommended)
• 1 tsp garlic salt (or 1 minced clove + ½ tsp salt)
• Cracked black pepper to taste
• 2 sprigs fresh thyme (optional)
• Knob of butter for greasing dish

1. Slice the vegetables. Wash the potatoes and sweet potatoes (peel only if the skin is rough). Slice everything — including the onion — into 6mm (¼-inch) rounds. Even thickness is critical for even cooking.
2. Butter a shallow casserole dish (about 24x18cm). Cast iron is ideal — it handles the smoker temperature beautifully.
3. Layer alternately. Lay slices vertically (not flat) in the dish — like rows of dominoes — alternating potato, sweet potato, onion, potato, sweet potato, onion. The vertical layering is the key to scalloped presentation.
4. Mix the cream. Whisk the cream with garlic salt and a generous grind of pepper. Pour evenly over the layered vegetables — it should coat them but not submerge them completely.
5. Top with cheese. Sprinkle the tasty cheese, then the parmesan, evenly over everything. Tuck the thyme sprigs in if using.
6. Pre-heat the smoker to 110°C (225°F). Add ⅓ cup of hickory chips to the smoke box AT THE START ONLY — adding more later will make the dish bitter.
7. Place on the bottom shelf. Smoke for 1.5-2 hours, until the white potato is tender when pierced with a knife and the top is golden-bubbly.
8. Rest 5 minutes before serving — the cream needs to set slightly so it serves clean.

• Don't over-smoke. The hickory chips need to add a kiss of smoke, not dominate the cream. ⅓ cup is the maximum
• Wood swaps: apple wood gives a sweeter, more delicate smoke; oak gives a stronger, more savoury edge. Hickory is the classic compromise
• Add bacon — 4 slices of crispy chopped bacon scattered between the layers transforms this into a meal in itself
• Vegetarian: add a handful of sliced mushrooms between layers + extra cheese
• No smoker? A regular oven at 180°C for 50 minutes gives you the same dish minus the smoke — still excellent. Or a covered Weber Q with the lid closed and a small foil tray of soaked chips for that smoke flavour
• Make ahead: assemble the dish completely 24 hours ahead, refrigerate, then smoke. The cream sets into the layers and the result is even richer
• Leftovers reheat beautifully in foil for 20 minutes at 180°C — they're almost better the next day

The side dish that gets remembered. Smoked scalloped potatoes pair perfectly with smoked meats — the smoke flavour bridges them, the cream and cheese are the indulgence everyone needs at a long-cook BBQ. Make it once and you'll never go back to plain spuds.