These smoked cheesy potatoes are warm and comforting, loaded with gooey cheese and a smoky flavor. They make a perfect side dish for any meal or a fun snack!
Honestly, who can resist cheesy potatoes? I love serving them at gatherings, and they always disappear fast! Just toss them on the grill and relax while they cook.
Key Ingredients & Substitutions
Potatoes: I recommend using Russet or Yukon Gold potatoes. They hold up well during cooking and have a great texture. If you’re in a pinch, red potatoes work too, but they may be a bit waxy.
Sour Cream: This adds creaminess and a bit of tang. If you’re looking for a lighter option, Greek yogurt is a great substitute or you can use plain yogurt for a similar taste.
Cream of Chicken Soup: This adds richness and flavor. If you’re vegetarian or want a lighter option, consider using cream of mushroom soup or a homemade creamy soup made with vegetable broth.
Cheddar Cheese: While sharp cheddar cheese brings a lot of flavor, feel free to mix in some Monterey Jack or Pepper Jack for a different kick. Just ensure you like the flavor profile.
Cornflakes: If you prefer a gluten-free option, use gluten-free cornflakes or crushed rice cereal. They provide that crispy topping but maintain the crunch.
How Do I Get My Potatoes Creamy and Flavorful?
The trick to achieving creamy potatoes lies in the method of mixing your base. Start by boiling the diced potatoes until tender, but not mushy. You’ll want them to hold their shape while mixing.
- Boil potatoes in salted water until tender, about 15-20 minutes.
- In a bowl, mix sour cream, cream of chicken soup, 1 ½ cups cheese, and seasonings.
- Carefully fold in the potatoes until well coated, but avoid mashing them too much.
These steps ensure each potato piece is well coated in that tasty mixture, making every bite delicious! Enjoy the blend of textures and flavors—a real crowd-pleaser!
How to Make Smoked Cheesy Potatoes
Ingredients You’ll Need:
For the Potatoes:
- 4 lbs potatoes, peeled and diced
- 1 cup sour cream
- 1 cup cream of chicken soup
- 2 cups shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 2 cups crushed cornflakes
- 1/2 cup butter, melted
- Fresh parsley for garnish (optional)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time and around 1 to 1.5 hours of cooking time in the smoker. So, in total, you’re looking at around 2 hours before you can dig in!
Step-by-Step Instructions:
1. Preheat the Smoker:
Start by preheating your smoker to 225°F (107°C). This low and slow cooking will give your potatoes a delicious smoky flavor.
2. Boil the Potatoes:
In a large pot, add your diced potatoes and enough salted water to cover them. Bring the water to a boil and cook until the potatoes are tender, which should take about 15-20 minutes. Once they’re ready, drain the potatoes and set them aside to cool a bit.
3. Prepare the Creamy Mixture:
In a big mixing bowl, combine the sour cream, cream of chicken soup, 1 1/2 cups of the shredded cheddar cheese, milk, garlic powder, onion powder, and salt and pepper. Mix everything together until it’s well combined and creamy.
4. Combine the Potatoes and Mixture:
Add the cooked potatoes to the creamy mixture. Gently fold the potatoes in until they are all evenly coated with the delicious mixture.
5. Assemble in a Baking Pan:
Transfer the cheesy potato mixture into a large aluminum foil baking pan. Make sure to spread it out evenly.
6. Prepare the Cornflake Topping:
In a separate bowl, mix the crushed cornflakes with the melted butter until all the flakes are nicely coated. Then, sprinkle this crunchy topping evenly over the potato mixture.
7. Add Cheese and Smoke:
Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top of the cornflakes for an extra cheesy finish. Now, place the pan in the preheated smoker.
8. Smoke the Potatoes:
Let the potatoes cook in the smoker for about 1 to 1.5 hours. You want to keep an eye on it until the cheese is melted, bubbly, and the topping is golden brown.
9. Serve and Enjoy:
Once done, carefully remove the pan from the smoker and let it cool for a few minutes. If you like, garnish with fresh parsley before serving. Enjoy your smoky, cheesy potatoes!
Can I Use Different Types of Cheese?
Absolutely! While cheddar cheese is delicious, you can mix it up by using Monterey Jack, gouda, or a blend of your favorite cheeses for a different flavor. Just ensure the cheese you choose melts well!
What if I Don’t Have a Smoker?
No worries! You can bake these cheesy potatoes in a preheated oven at 350°F (175°C) for about 45 minutes to an hour. Cover the dish with foil for the first half of the cooking time to keep it moist, then remove for the remaining time to get that golden top.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through, or you can microwave individual servings for a quicker option!
Can I Make This Recipe Vegetarian?
Yes! You can easily make this dish vegetarian by using a cream of mushroom soup instead of cream of chicken soup. Also, double-check the cheese if you want to ensure it’s rennet-free.
