3 large russet potatoes or 4 medium, scrubbed clean
2 tbsp butter, melted
2 cups heavy cream
2 tbsp flour
1-1/2 tsp garlic powder or 2 cloves garlic, finely minced
1/2 tsp onion powder
1 tsp salt
Black pepper to taste
2 cups medium cheddar cheese
Prep Time: 30 minutes
Cook Time: 1.5-2 hours
Skill Level: Easy
6 generous servings
Light cooker according to instructions. We recommend opening up the intake all the way to let the cooker get extra hot. The top thermometer should read at least 300 degrees. For a more smoky flavor, add a few chunks of wood to the lit charcoal.
While the cooker is heating up, start by thinly slicing the potatoes as uniformly as possible.
Thinly slicing the potatoes.
Mixing the ingredients together.
Set the sliced potatoes to the side.
Mix all ingredients together in a small bowl, except the cheese.
Grease the inside of an 8x8 oven/grill safe dish or aluminum pan.
Lay about 1/3 of the potatoes in the bottom of the dish and then pour about 1/3 of the cream mixture on top. Sprinkle a small amount of cheese on top.
Repeat step 6 2 more times. On the top layer, do not add any cheese yet.
Layering the potatoes, cream, and cheese.
Potatoes covered and set on middle grate in the BHC.
Cover the dish with foil and place on the grate on the middle level of the cooker.
Let it cook covered for about 30-45 minutes.
After at least 30 minutes, remove the foil and let the potatoes cook uncovered for another 30-45 minutes.
For more tender potatoes, let cook closer to 2 hours.
During the last 30 minutes, sprinkle the remaining cheese on on top of the potatoes.
Once the potatoes have cooked for at least 1.5-2 hours, remove from the cooker and let cool for 15 minutes before serving.
Close-up of the finished, smoky au gratin potatoes.