Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
Who doesn’t love a big ole bowl of cheesy, delicious scalloped potatoes? The Char-Broil Big Easy is famous for cooking chicken and turkey, but it’s also great for making fantastic side dishes such as these potatoes. They really take no time at all to prepare. The potatoes are tender. The sauce is creamy. And oh, cheese! Glorious cheese! The best part!
Cooking sliced potatoes in the Char-Broil Big Easy ensures that they all cook evenly and are done at the same time. Whole potatoes can be a chore to cook. Not these scalloped potatoes. Each bite comes out perfect, with a little sauce and a little cheese. We made these potatoes a few nights last week. And leftovers are great, too! You can re-heat them in the Big Easy (you might add a bit more cream if they have gotten a bit thick) or the microwave.
I highly recommend that you get a bunk bed basket or two for cooking on your Big Easy. It more than doubles your cook space and makes getting things in and out much easier.
Also try my garlic potatoes made on the Char-Broil Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Cheddar Scalloped Potatoes on the Char-Broil Big Easy
Equipment
- 1 Char-Broil Bunk Bed Basket highly recommended, for easier pan removal
Ingredients
- 2 cups heavy cream plus more, if needed
- 1 teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 ½ pounds Idaho potatoes scrubbed clean, peeled
- 4 ounces Cheddar cheese grated, divided
Instructions
- Cut the potatoes into 1/4″ slices
- Bring to cream to a simmer in a large saucepan over medium-high heat. Season with salt and pepper and stir.
- Add the potatoes. Add more cream if the potatoes aren’t covered.
- Lower heat to medium-low and simmer until the potatoes are just becoming tender. This will take 10-12 minutes. If the potatoes stick to each other you can break them apart with a fork but be careful to not poke or break the potatoes.
- Remove potatoes from the heat.
- Fire up your Big Easy.
- Spoon 1/3 of the potatoes into the pan. Also get some of the cream. Spread the potatoes out evenly.
- Sprinkle the potatoes evenly with 1/3rd of the cheese.
- Add another 1/3 of the potatoes and some of the cream, topped with another 1/3rd of the cheese.
- Finish up with the last of the potatoes, cream and cheese.
- Transfer the pan to the Big Easy. I recommend using a Bunk Bed basket because it’s easier to get in/out of the Big Easy and it provides support to the bottom of the pan.
- Cook for 30-45 minutes or until the cheese is starting to bubble and the tops of the potatoes start to turn golden brown.
- Carefully remove the pan from the Big Easy. If using a Bunk Bed basket remove just the basket.
- Let rest for 5 minutes before serving.
Nutrition
Nutritional values are approximate.
