Smoked Cast Iron Potato Gratin

Cuisinart original

Barbeque champion Chris Hart created this dish for Cuisinart BBQ using the Clermont Pellet Grill & Smoker. Thinly sliced russet potatoes layered with garlic, thyme, cream, and cheese create a fantastic comfort food side dish for your Easter feast.




4 large          russet potatoes

3 ounces       salted butter, room temperature

¼ cup           minced Garlic

⅛ cup         minced Thyme

3 teaspoons  Kosher salt

1 teaspoon    black pepper

2 cups          heavy cream

1 cup            shredded extra sharp cheddar cheese

1 sprig          fresh thyme

Nutritional information

No nutrition information available


  1. Set the Clermont Pellet Grill & Smoker to 350°F
  2. Peel and thinly slice potatoes into even pieces using a mandolin or by hand.
  3. Generously grease the 10” Cuisinart cast iron pan with butter.
  4. Sprinkle bottom of pan with ⅓ of the garlic and thyme.
  5. Arrange potato slices with edges overlapping in a single layer.
  6. Top with ⅓ salt, ⅓ pepper, ⅓ cream, and ⅓ cheese
  7. Sprinkle with another ⅓ of garlic, thyme and season with salt and pepper.
  8. Repeat for two more layers.
  9. Pour the heavy cream over the potatoes, but reserve cheese.
  10. Cover in foil, press down firmly to remove air, crimp the foil to the edges of the pan, and place another pan on top of the foil.
  11. Place on Clermont center rack for 45 minutes or until the potatoes are very tender.
  12. Remove the pan from the Clermont turn temperature up to 450°F.
  13. Remove foil, sprinkle top with the cheese, return the cast iron pan to the Clermont and cook until cheese is melted, the dish is bubbling, about another 15 minutes.
  14. Ready to serve.