Easy & Cheesy Scalloped Potatoes on the Traeger

A creamy, golden-crusted side dish that’s packed with flavor and easy to make on your Traeger grill. These scalloped potatoes are the ultimate comfort food—smoked, cheesy, and perfect with any main dish.

INTRODUCTION

This week, we’re sharing one of our go-to side dishes for weeknight dinners or family gatherings—Easy and Cheesy Scalloped Potatoes on the Traeger. This recipe comes together quickly with just a few pantry staples and brings a smoky twist to a classic comfort food. As a dad and teacher in Colorado, we’re all about meals that are hearty, flavorful, and easy to prep—even when we’ve got snow in the backyard and two hungry toddlers underfoot. These scalloped potatoes bake perfectly on the Traeger and finish with a melty, golden top that’s hard to beat.

WHY SCALLOPED POTATOES IS THE ULTIMATE EASTER SIDE DISH

When it comes to Easter dinner, the main dish usually gets all the attention—whether it’s a glazed ham, herb-crusted lamb, or even a smoked turkey breast. But the side dishes are what really round out the meal, and this cheesy scalloped potato recipe is one that delivers every time. What’s especially great about this recipe is how hands-off and forgiving it is, so you can focus your attention on the ham or entertaining guests. You can even prep the casserole in advance, cover it, and toss it on the Traeger about an hour before mealtime.

Because the Traeger provides consistent, even heat, you can cook this in a casserole dish right next to your Easter ham without worry. It’ll soak up some of that sweet, smoky aroma from whatever else is on the grill, and the cheese will bubble and brown in the most irresistible way. For us, this is one of those recipes that proves just how versatile pellet grilling can be—you’re not limited to meats; you can build an entire meal, sides and all, right on your grill.

ABOUT THE RECIPE

Scalloped potatoes are a classic for a reason. Thinly sliced potatoes layered with butter, onions, and cheese, then baked in cream until everything is bubbling and tender? That’s the kind of dish that never disappoints. But on the Traeger, it levels up—taking on a light smoky flavor that adds depth and richness you don’t get in the oven. Whether you’re making these alongside a grilled steak, smoked pork tenderloin, or as part of your holiday spread, they’re always a hit.

And even better—they’re super easy to prep. With a sharp knife or mandoline and just a few ingredients, you can have this dish layered and ready for the Traeger in under 15 minutes.

INSPIRATION FOR THIS RECIPE

We threw together this dish on a chilly evening when we needed something simple and satisfying to go with a reverse-seared steak. Our twins were busy playing in the yard, the dogs were racing around, and I had a few potatoes and cheese on hand. Using the mandoline made prep quick, and layering everything in a small casserole dish meant less cleanup. It turned out so good we made it again the next night—and now it’s become part of our regular rotation.

It’s the kind of meal that fits right into our family’s rhythm—fast enough for a weeknight, but special enough for a holiday table.

INGREDIENTS & WHAT MAKES THEM WORK

This recipe is all about simple ingredients that transform into something special with the right technique.

• Potatoes: We used young gold potatoes, which have a naturally creamy texture that holds up beautifully in this dish. Yukon golds or even red potatoes would also work. Just be sure to slice them very thin—using a mandoline makes quick work of that.
• Onions: A sweet white onion brings in just the right amount of flavor without overpowering the dish.
• Cheese: The combo of gruyere and sharp cheddar is our favorite for this—gruyere melts beautifully and adds a subtle nuttiness, while the cheddar brings sharpness and that classic golden color. Feel free to mix in mozzarella, parmesan, or whatever cheese blend you love.
• Cream: Heavy cream is key to getting that luxurious texture. If you’re looking to lighten things up a bit, half-and-half can work, but you’ll sacrifice some richness.
• Seasonings: Just the basics—salt, pepper, and garlic powder. You can add a pinch of thyme or rosemary if you want to infuse some herby vibes.

We’re big fans of using what we have on hand, and this recipe is very forgiving. Once you get the base down, you can play with additions—like a little chopped ham mixed in, or a dash of paprika or cayenne for extra kick.

PRIMARY INGREDIENTS

• 1/2 stick butter, cut in pats
• 3–4 medium young potatoes, washed
• 1/2 sweet white onion
• 1 cup heavy whipping cream
• Salt, pepper & garlic powder
• 1 cup cheese (gruyere and sharp cheddar blend), cut into slices

WHY COOKING SCALLOPED POTATOES ON THE TRAEGER WORKS

Cooking scalloped potatoes on the Traeger grill gives you more than just a side dish—it gives you a dish with soul. The consistent heat from the Traeger’s convection-style cooking ensures even cooking from edge to center, so every bite is fork-tender without dry spots or burnt edges. Even better, the natural wood-fired flavor sneaks into the dish while it cooks, giving the potatoes and cheese an earthy, smoky undertone.

Another bonus? You’re freeing up oven space—which is critical on holidays like Easter, when you’ve got rolls, pies, and other sides that need to go in the oven. With the Traeger, you can throw this dish on the grill alongside your ham and know it’s going to cook perfectly.

STEP-BY-STEP PROCESS

1. Prep your ingredients

Wash the potatoes and thinly slice them using a mandoline. Do the same with the onion. Set aside in separate bowls.

2. Grease your pan

Butter a small casserole dish (we used an 8×8 ceramic dish) with one pat of butter.

3. Build your layers

Layer potatoes on the bottom of the dish, slightly overlapping the slices. Add a few onion slices, scatter some pats of butter, sprinkle with salt, pepper, and garlic powder, and top with about a third of the cheese slices. Repeat the layers until all ingredients are used up.

4. Add the cream

Pour the heavy cream over the top of the layered ingredients, letting it seep into the crevices.

5. Bake it

Cover the dish tightly with aluminum foil and place on the preheated Traeger at 350°F. Bake for 45 minutes or until potatoes are fork-tender.

6. Brown the top

Crank the Traeger up to 500°F and uncover the casserole. Let it cook another 5–10 minutes to crisp the top and brown the cheese.

ALTERNATE RECIPES AND PRODUCT LINKS

If you’re planning your Easter menu or just love cooking on your Traeger, here are some other side dishes and mains we love:

• Brussels Sprouts Gratin
• Brussels Sprouts with Pomegranite and Balsamic
• Petite Twice Baked Potatoes
• Sweet Noodle Kugel

Products used in this cook:

• Traeger Ironwood XL
• Mandoline slicer
• Le Crueset Gratin Dish
• Messermeister Chef’s Knife

EASTER IS TODAY- IT’S NOT TOO LATE TO ADD THIS TO YOUR MENU!

These Easy and Cheesy Scalloped Potatoes on the Traeger are proof that simple ingredients and a little wood-fired love can create magic on your dinner table. Whether you’re cooking for Easter Sunday, meal prepping for the week, or throwing together a hearty family dinner, this side dish is a winner.

Give it a try this weekend—especially if you’re already firing up the Traeger for a ham or roast. Tag us on Instagram or Threads with #ThisJewCanQue so we can see your Easter creations!