Au Gratin Potatoes

Kissed with a hint of smoke, these rich and creamy au gratin potatoes are easy and make for a great dinner with your favorite proteins or grilled veggies. The sharpness of the Cheddar cheese cuts through some of the rich cream while giving it that cheesy goodness.


  • 2 tablespoons softened butter
  • 1 clove garlic, peeled and cut in half
  • 4 pounds Baking Potatoes, peeled
  • 1-1/2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 cloves of garlic, minced
  • 1 large pinch freshly grated nutmeg
  • 2 cups grated sharp cheddar cheese
  • Salt and pepper to taste


  1. Pre-heat the recteq grill to 400ºF.
  2. Use the softened butter to coat an aluminum foil pan, then rub the halves of garlic on the pan.
  3. Cut each potato into about 8 rounds, about 1/2" to 3/4" thick.
  4. Cut the rounds into fourths.
  5. Mix flour, cream, milk, salt and pepper, garlic, and nutmeg together.
  6. Place half of the potatoes into the prepared 13" x 9" pan, top with half of the milk mixture.
  7. Repeat.
  8. Cover pan with foil, bake on recteq for 30-35 minutes.
  9. Remove the foil, bake another 30 minutes, or until potatoes are tender.
  10. Top with cheddar cheese, bake 5 more minutes until cheese is melted.
  11. Remove from oven and let stand a few minutes before eating.

Serving Suggestion:

Try these au gratin potatoes with our Chipotle Tri-Tip Steak and add a crisp green salad along with a robust red wine.