Smoked Cheesy Potatoes are the ultimate comfort food, with tender potatoes blended with rich cheese and a smoky flavor that makes your taste buds dance! Perfect for gatherings!
I can’t resist the creamy, cheesy goodness when I make these. Pair them with grilled meats for a tasty meal—just watch them disappear faster than you can say “second helping!” 😄
Key Ingredients & Substitutions
Yukon Gold Potatoes: These potatoes are creamy and buttery, perfect for this dish. If you can’t find them, use Russet potatoes for a fluffier texture or red potatoes for a firmer finish.
Sour Cream: It adds a nice tang and creaminess. If you’re looking for a lighter option, Greek yogurt works well. You can also use a dairy-free sour cream alternative.
Cream of Chicken Soup: This ingredient adds richness. For a vegetarian version, use cream of mushroom soup or make a homemade white sauce with butter, flour, and vegetable broth.
Cheddar Cheese: Cheddar gives a great flavor; sharp cheddar provides a stronger taste. You could swap it with mozzarella for a milder flavor or a smoked cheese for extra depth.
Cornflakes: They add crunch. If you prefer a gluten-free option, consider crushed rice cereal or gluten-free breadcrumbs as a substitute.
How Do I Get the Perfectly Creamy and Crispy Texture?
The key to achieving that creamy yet crispy texture lies in your cooking methods. First, ensure you boil the potatoes until they are fork-tender. This allows them to absorb the flavors without becoming mushy.
- After boiling, let the potatoes cool slightly before mixing. This prevents excess moisture.
- When mixing the creamy ingredients, be gentle when combining with the potatoes. You want them evenly coated without breaking them down too much.
- Your cornflake mixture should be evenly distributed on top. This helps create that crunchy layer as it cooks.
- Monitor the smoking process. The low temperature allows the flavors to develop, ensuring your potatoes will be perfectly cooked inside and crispy outside.
How to Make Smoked Cheesy Potatoes
Ingredients You’ll Need:
For the Potato Mixture:
- 3 pounds Yukon Gold potatoes, peeled and diced
- 1 cup sour cream
- 1 cup cream of chicken soup
- 2 cups shredded cheddar cheese (divided)
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 2 cups cornflakes, crushed
- 1/4 cup butter, melted
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 25 minutes of prep time and 1.5 to 2 hours of cooking time in the smoker. With a bit of boiling and mixing, it’s quite simple and definitely worth the wait for those cheesy, smoky flavors!
Step-by-Step Instructions:
1. Prepare the Smoker:
Start by preheating your smoker to 225°F (107°C). This low-and-slow cooking method will give your potatoes a wonderful smoky flavor.
2. Cook the Potatoes:
In a large pot, add the diced Yukon Gold potatoes and fill it with salted water. Bring the water to a boil and cook the potatoes until fork-tender, which should take about 10 to 15 minutes. Once cooked, drain the potatoes and set them aside to cool slightly.
3. Make the Cheesy Mixture:
While the potatoes are cooling, grab a large mixing bowl. Combine the sour cream, cream of chicken soup, 1 cup of shredded cheddar cheese, milk, garlic powder, and onion powder. Season with salt and pepper to taste. Use a whisk or spoon to mix everything together until smooth and creamy.
4. Combine the Potatoes and Mixture:
Add the cooled, cooked potatoes to the cheesy mixture. Stir gently but thoroughly to ensure every potato is evenly coated with that creamy goodness.
5. Transfer to the Smoker:
Next, transfer your potato mixture into a greased aluminum foil pan. This will make it easy to take in and out of the smoker.
6. Prepare the Topping:
In a separate bowl, mix the crushed cornflakes with the melted butter and the remaining 1 cup of cheddar cheese. Spread this crunchy mixture over the top of the potato mixture evenly.
7. Smoke the Potatoes:
Now, place the aluminum pan in the smoker. Let it smoke for about 1.5 to 2 hours, or until the top layer is crispy and golden brown. Enjoy the heavenly aroma filling your space!
8. Serve and Enjoy:
Once the potatoes are done, carefully remove the pan from the smoker. Garnish your delicious dish with some freshly chopped parsley for a pop of color. Serve warm and enjoy the cheesy, smoky delight!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold potatoes give a nice creamy texture, you can use russet or red potatoes if that’s what you have on hand. Just remember, russets will be fluffier, while reds will hold their shape more during cooking.
What Can I Substitute for Cream of Chicken Soup?
If you need a substitute, you can use cream of mushroom soup or a homemade mixture of equal parts heavy cream and chicken broth thickened with a bit of cornstarch. This will maintain the creamy texture without losing flavor.
How Do I Store Leftover Smoked Cheesy Potatoes?
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat them, reheat in the oven at 350°F (175°C) for about 15-20 minutes until warmed through for the best texture!
Can I Prep These Potatoes in Advance?
Yes! You can prepare the potato mixture and the cornflake topping the day before. Just cover and refrigerate them separately. When you’re ready to serve, assemble and smoke as directed. This makes it a great option for gatherings!
