Smoked Potato Stacks with Parmesan Cream Sauce

Step 1

Wash the potatoes well and thinly slice with a sharp knife or mandolin to 1/8 inch thick. Preheat your pellet grill to 225°.

Step 2

Lay the potato slices out in a single layer onto a microwave-safe plate. Microwave for 60-90 seconds. (You want them to be hot and about halfway to "done" softness. For most microwaves with single-layer 1/8 inch slices, about 60-90 seconds should do the trick. You know your microwave best, though!)

Step 3

Combine all of the ingredients from the Parmesan mixture, and sprinkle all of it (reserving 1 teaspoon for the cheese sauce) evenly over the potato slices. Line a baking sheet with non-stick foil, and stack the potatoes 12-14 slices high. Stick the skewers through the potatoes to help them stay together during the cooking process.

Step 4

Drizzle the oil mixture over the potatoes, and place the pan on your grill. Smoke for 30-45 minutes.

Step 5

Turn the heat up on the grill to Brush some of the oil from the bottom of the pan over the potato stacks. Grill for an additional 30-45 minutes, or until the edges are golden brown and the potatoes are fork-tender.

Step 6

Melt the butter in a small saucepan. Whisk in the cream, parmesan cheese, reserved 1 teaspoon of the parmesan/garlic mixture. Heat over medium-low heat, whisking frequently until it is at a low simmer. Remove from the heat and stir in the cheddar cheese.

Step 7

Carefully remove the skewers from the potatoes and sauce them right before serving.