These Smoked Cheesy Potatoes are a warm and comforting dish, perfect for family dinners or gatherings. Creamy cheese and tender potatoes come together for a delicious bite!
Every time I make these, I can’t resist sneaking a few while they’re still hot. And who can blame me? They’re cheesy, smoky, and oh-so-good! 🤤
I love serving these potatoes as a side or just enjoying them on their own. The smoky flavor makes them extra special—definitely a crowd-pleaser!
Key Ingredients & Substitutions
Potatoes: I recommend using russet potatoes for their fluffy texture. If you prefer a creamier base, Yukon Gold is another great choice. If you’re looking for lower-carb options, consider cauliflower or sweet potatoes as alternatives.
Cheese: Sharp cheddar adds a nice kick, while Monterey Jack makes it creamy. Feel free to mix in pepper jack for some heat or use a dairy-free cheese if you’re lactose intolerant.
Cream of Chicken Soup: This adds richness to the dish. If you want a vegetarian option, use cream of mushroom soup instead. You can also make a homemade version with heavy cream and spices for a healthier choice.
Corn Flakes: They give a wonderful crunch on top. You can swap them with crushed Ritz crackers, potato chips, or even panko breadcrumbs for a different texture.
Sour Cream: This ingredient adds creaminess and tang. Greek yogurt works well as a substitute if you’re looking to reduce calories without losing richness.
How Do You Achieve the Perfect Cheesy Potato Consistency?
The goal here is to ensure that every potato piece is coated with the creamy mixture, creating a luscious texture. When mixing the potatoes with the creamy sauce and cheese, use a spatula to gently fold the ingredients together, being careful not to mash the potatoes too much.
- Make sure the potatoes are fully cooked and tender before combining them with the sauces.
- After mixing, check the consistency; if it feels dry, add a splash more milk or sour cream to achieve that creamy texture.
- Lastly, be patient while smoking. This slow cooking brings out a satisfying smokiness and melts the cheese perfectly. Keep the heat low and enjoy the process!
How to Make Smoked Cheesy Potatoes
Ingredients You’ll Need:
For the Potato Mixture:
- 3 lbs potatoes, peeled and diced
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Topping:
- 2 cups Corn Flakes, crushed
- 1/4 cup melted butter
- Fresh parsley, finely chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 1.5 to 2 hours to cook in the smoker. So, plan for a total of about 2 hours and 15 minutes to enjoy these tasty potatoes.
Step-by-Step Instructions:
1. Prepare the Smoker:
Start by preheating your smoker to 225°F (107°C). This low and slow cooking method will give your cheesy potatoes that delicious smoky flavor.
2. Cook the Potatoes:
In a large pot, bring water to a boil. Carefully add the diced potatoes and cook them until they’re fork-tender, which should take about 10-15 minutes. Once done, drain the potatoes and set them aside for later.
3. Make the Creamy Mixture:
In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Mix everything together until it’s well blended and creamy.
4. Combine and Coat:
Add the cooked potatoes to your creamy mixture. Then toss in the shredded sharp cheddar and Monterey Jack cheese, stirring until all the potatoes are evenly coated in that cheesy goodness.
5. Assemble in the Pan:
Transfer the potato mixture into a greased aluminum pan, spreading it out evenly so every bite is packed with flavor.
6. Prepare the Crunchy Topping:
In a separate bowl, combine the crushed Corn Flakes with melted butter. Mix it together until the Corn Flakes are well coated. This will give your potatoes a delightful crunch on top!
7. Add the Topping:
Sprinkle the buttery Corn Flakes over the potato mixture, making sure to cover it well.
8. Smoke the Dish:
Carefully place the pan in the smoker. Cook for about 1.5 to 2 hours, or until the cheese is bubbly and the topping turns a lovely golden brown.
9. Serve and Enjoy:
Once cooked, remove the pan from the smoker and let it cool for a few minutes. Before serving, garnish it with some freshly chopped parsley for a pop of color. Now your Smoky Cheesy Potatoes are ready to enjoy!
Can I Use Different Types of Cheese?
Absolutely! If you’re not a fan of sharp cheddar or Monterey Jack, feel free to substitute with your favorite cheeses. Just keep in mind that the flavor and melting properties can vary. Good alternatives include gouda, pepper jack, or even a blend of Italian cheeses for a different twist!
What If I Don’t Have Corn Flakes?
No problem! If you don’t have Corn Flakes, you can use crushed crackers, panko bread crumbs, or even crumbled potato chips as a crunchy topping. Just combine them with melted butter to get that nice crispy layer on top!
Can I Make This Dish Ahead of Time?
Yes, you can prepare this dish a day in advance! Simply follow all the steps up to putting it in the smoker. Cover the potato mixture with foil and refrigerate. When you’re ready to cook, bring it back to room temperature before smoking, and adjust your cooking time as needed.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot. You can also add a splash of milk or cream before reheating to keep it creamy!
