Five Cheese Scalloped Potatoes, a cheesy potato recipe that's always a favorite side dish, bake in the oven or on the Traeger pellet grill!
- 2 tablespoons olive oil
- 1 onion diced
- 5 to 7 cloves garlic minced
- kosher salt, pepper
- 4 medium size Russet potatoes very thinly sliced (I used my mandolin to get 1/8 inch slices)
- 6 cups shredded cheese (I used a bag of blended shredded gouda, asiago, and cheddar and a bag of blended gruyere and swiss... picture in post above)
- 1 pint heavy cream
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Set a skillet over medium heat (I used a 12 inch cast iron skillet and baked the scalloped potatoes in the same skillet). Add a tablespoon of the olive oil and the diced onion. Cook 3 to 4 minutes, stirring a few times.
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Add the minced garlic, kosher salt, and pepper and cook 2 to 3 more minutes. Remove from the skillet and set aside.
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Add the remaining tablespoon of olive oil to the skillet and brush evenly over the skillet (or a casserole dish) and up the sides to prevent sticking.
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Place a layer of the thinly sliced potatoes in the skillet, kosher salt and pepper, a layer of cheese, and the onions. Repeat the layers a few times ending with a potato layer, but leave a cup of shredded cheese for the topping.
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Carefully pour the heavy cream over the potatoes, this should barely cover the potatoes.
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Set the oven to 350 degrees and cook the potatoes 1 hour and 15 minutes to 1 1/2 hours. Sprinkle the remaining cup of cheese over top during the last 15 to 20 minutes of cooking.
Or set your Traeger pellet grill to 350 degrees. Place the skillet or casserole dish on the grill grate for about 1 1/2 hours. Sprinkle the remaining cup of cheese over top during the last 15 to 20 minutes of cooking.