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.
These Swiss scalloped potatoes using the Char-Broil Big Easy are proof that it can make fantastic side dishes. I actually already knew that. I use my Big Easy for everything from potatoes to beets to whole turkeys. It’s a great cooker, ideal for something as simple as these potatoes in a creamy cheese sauce that is the perfect side dish. The potatoes are all cooked perfectly, every single one, so every bite is perfect!
I’ve made these Swiss scalloped potatoes on my Big Easy several times. The keys to success are equally-sliced potatoes (you want them to cook evenly) and good cheese. If you don’t have a bunk bed basket you’ll have to make the potatoes in two batches, which isn’t a big deal, but having that extra cooking space makes a big difference!
The best way to cook these potatoes is using a bunk bed basket. It doubles (or even triples) the cook space you have available to you. It can also make removing cooked items easier.
My cheddar scalloped potatoes and my pimento cheese version are amazing too and just as easy to make!
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!
Swiss Scalloped Potatoes using the Char-Broil Big Easy
- 1 Big Easy Bunk Bed basket highly recommended, for easier pan removal
- 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 Swiss cheese grated, divided
- 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.
Nutritional values are approximate.