When you take buttery potatoes, creamy cheese, and slow wood smoke, something magical happens. Smoked cheesy potatoes aren’t just another side dish they’re the star of the smoker tray. Rich, gooey, and kissed with smoke, they pair perfectly with brisket, ribs, or burgers.
At gatetasty, we teamed up with Chef Lucas Benetti to turn this humble comfort food into a barbecue essential. Whether you’re using a pellet smoker or a classic charcoal rig, these cheesy potatoes deliver layers of flavor with minimal effort.
What Are Smoked Cheesy Potatoes?
Smoked cheesy potatoes are a savory casserole made with sliced or cubed potatoes, a mix of cheeses, and a creamy binder like sour cream or a roux. The dish is placed in the smoker to slowly cook and absorb wood-fired flavor, creating a rich texture with subtle smoke in every bite.
How They’re Different from Classic Cheesy Potatoes
| Style | Cooking Method | Flavor Notes |
|---|---|---|
| Baked cheesy potatoes | Oven baked | Rich, creamy, lightly browned top |
| Smoked cheesy potatoes | Smoked low and slow | Smoky, creamy, golden edges |
| Grilled foil potato packs | Grilled in foil | Charred edges, less creamy |
Chef Lucas says: “Smoke adds what oven baking can’t a depth of flavor that turns basic into brilliant.”
Chef Lucas Benetti’s Flavor Tips & Cheese Blends
Chef Lucas Benetti is a big believer in layered flavors. When it comes to smoked cheesy potatoes, he focuses on balance not just heat and time, but the right cheese combo and herb forward touches.
Lucas’s Favorite Techniques
- Mix your cheeses: Use a combo of melters (cheddar, mozzarella) and flavor boosters (gruyère, smoked gouda)
- Add a pinch of spice: Paprika, cayenne, or chipotle powder go a long way
- Use real wood: Fruit woods like apple or cherry complement cheese beautifully
- Top with crunch: Crushed bacon, buttered breadcrumbs, or green onions for texture
“Don’t go overboard with smoke time,” Lucas warns. “Too much and it overshadows the cheese. 1.5 to 2 hours is the sweet spot.”
gatetasty’s Step by Step Smoked Cheesy Potatoes Recipe
This recipe is ideal for pellet smokers, charcoal setups, or electric smokers. Prep ahead, then let the smoker do the work while you focus on the main course.
Ingredients (Serves 6–8)
- 2½ lbs russet or Yukon gold potatoes, peeled and cubed
- 1½ cups shredded sharp cheddar
- 1 cup shredded mozzarella
- ½ cup sour cream
- 1 can cream of mushroom soup (or cream of chicken)
- ¼ cup butter, melted
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: chopped bacon, chives, or green onions for garnish
Instructions
1. Preheat smoker
Set smoker to 250°F using a fruitwood or light hardwood (apple, pecan, or hickory).
2. Prepare the potatoes
Peel and cube the potatoes. Boil for 5–7 minutes just until tender (parboil), then drain.
3. Make the cheese mixture
In a large bowl, combine sour cream, soup, melted butter, paprika, garlic powder, and cheeses. Fold in the potatoes.
4. Transfer to dish
Spread mixture into a cast iron skillet or foil pan.
5. Smoke uncovered
Place in smoker and cook uncovered for 90 minutes, or until bubbly and golden.
6. Finish and serve
Garnish with green onions or crumbled bacon. Serve hot.
Cheese Options, Add Ins & Smoker Settings Table
| Category | Options | Purpose |
|---|---|---|
| Melting cheeses | Cheddar, mozzarella, Monterey Jack | Creamy texture, gooey pull |
| Flavor boosters | Gruyère, smoked gouda, pepper jack | Bold taste, richness |
| Crunchy toppings | Crushed bacon, fried onions, breadcrumbs | Texture contrast |
| Wood pairings | Apple, hickory, pecan, cherry | Complement cheese and potatoes |
| Add ins | Diced ham, jalapeños, sautéed onions, chives | Custom flavor variations |
Serving Ideas & Leftover Transformations
Smoked cheesy potatoes are more than a side dish they’re a foundation for leftover creativity.
What to Serve Them With
- Smoked ribs or brisket
- BBQ chicken or pork chops
- Grilled sausage and peppers
- Meatloaf or rotisserie chicken
- Steak and veggie skewers
Next Day Ideas
| Leftover Use | How to Reuse It |
|---|---|
| Breakfast hash | Sauté with eggs and sausage |
| Potato cakes | Form patties, pan fry until crispy |
| Loaded baked potato soup | Add milk or broth and blend |
| Cheesy potato tacos | Spoon into tortillas with salsa and slaw |
Storage, Reheating & Meal Prep Tips
| Storage Type | How to Store | Shelf Life |
|---|---|---|
| Refrigerated | In airtight container | 3–4 days |
| Freezer (pre smoked) | Assemble and freeze before smoking | Up to 2 months |
| Freezer (post smoked) | Portion and wrap tightly | 1 month |
| Reheating (oven) | 350°F covered, 15–20 mins | Retains texture |
| Reheating (microwave) | 1–2 mins, stir halfway | Great for small servings |
Tip: For freezer meal prep, assemble in disposable foil pans, cover tightly, and thaw before smoking.
FAQs About Smoked Cheesy Potatoes
1. How long does it take to smoke cheesy potatoes?
Smoked cheesy potatoes typically take 1.5 to 2 hours at 250°F in a smoker. This allows the potatoes to soften fully while the cheese melts and browns on top, creating that signature creamy texture with smoky depth. If you parboil the potatoes before smoking, it helps speed up the cook time and ensures tenderness throughout.
2. How long does it take to smoke potatoes at 225?
At 225°F, it will take about 2 to 2.5 hours to fully smoke cheesy potatoes. The lower temperature means slower cooking and deeper smoke penetration, but it’s important to ensure the potatoes are fork-tender and the cheese is fully melted. Cover with foil for the first hour if needed, then uncover to brown the top.
3. Why are funeral potatoes called that?
“Funeral potatoes” is a term commonly used in the American Midwest and refers to a comforting potato casserole traditionally served at post-funeral luncheons. They’re made with hash browns, cheese, sour cream, and a creamy soup base. While smoked cheesy potatoes are a more modern twist, the comfort-food roots are the same warm, cheesy, and crowd-pleasing.
4. Why are my cheesy potatoes watery?
Cheesy potatoes can become watery for a few reasons:
- Undercooked potatoes continue to release moisture
- Using too much sour cream or soup base without a thickener
- Skipping the parboil or draining step
- Covering the dish too long while smoking, which traps steam
To fix this, allow your potatoes to rest uncovered after smoking and use high-moisture cheeses in moderation. Chef Lucas Benetti recommends pre-cooking potatoes and adding a small amount of flour or cornstarch to the mix if needed.
Conclusion
Smoked cheesy potatoes are the kind of dish that turns a backyard BBQ into a full-on feast. Creamy, gooey, and full of smoky goodness, they’re a side dish with main character energy especially when made the Chef Lucas Benetti way.
At gatetasty, we’re always looking for new ways to elevate the classics. And when it comes to smoked sides, these potatoes are the perfect blend of comfort and craft.
Want more smoker-friendly dishes and BBQ favorites? Visit gatetasty.com for Chef Lucas Benetti’s best recipes, tips, and smoky secrets.
