Here is the recipe and it is a HeyGrillHey recipe. I used a foil pan instead of lining a pan. Four pork chops where put on top of the first layer of potatoes. I sliced the potatoes about an 1/8" thick. The time before this time I used smoked cheese that I had smoked. I did not have any to use this time.
Smoked Chantilly Potatoes
8 medium russet potatoes peeled and sliced into 1/8 inch thick rounds
3 cups sharp cheddar cheese shredded
2 cups heavy cream
8 Tablespoons salted butter cut into thin slices
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1. Start up your smoker and shoot for 225 degrees. I use a blend of hickory, maple, and cherry woods for the
smoke.
2. Line a 9x13 baking dish with heavy duty foil with enough extra foil hanging over the sides that you can fold the
pieces together to completely seal during cooking. Layer in 1/3 of the sliced potatoes, sprinkle with some of the
salt and pepper, and top with 1 cup of the shredded cheese. Repeat with a second layer of potatoes, salt,
pepper, and cheese. Top with the final layer of potatoes, salt, pepper, and the remaining cheese.
3. Pour the cream over the potatoes and top with the pads of butter.
4. Set the pan on the grates of your smoker and smoke for 1 hour. Fold up the edges of the foil and crimp together
to completely seal. Continue cooking the potatoes for 3 1/2 more hours at 225 degrees.
5. Serve the potatoes warm straight from the foil lined pan for the full comfort food effect and enjoy!
