Good luck finding anyone who won’t want seconds of these tender, cheesy potatoes!
4Tablespoon | butter, cut into cubes |
2 1/2Pound | potatoes, peeled and cut into 1/8 inch slices |
1/2 Large | sweet onion, thinly sliced |
As Needed | salt |
As Needed | black pepper |
1 1/2 Cup | grated mild cheddar or jack cheese |
2 Cup | milk |
As Needed | paprika |
STEP
-
1 Butter the inside of a cast iron skillet and layer half the potato slices on the bottom. Top with half the onions. Season with salt and pepper.
-
2 Sprinkle 1 cup of the cheese over the potatoes and onions and dot with half the butter. Layer the remaining potatoes and onions on top. Dot with remaining butter.
-
3 Pour the milk into the skillet. Cover the skillet tightly with aluminum foil.
-
4 When ready to cook, set Traeger temperature to 350˚F and preheat, lid closed for 15 minutes.
-
5 Bake for 1 hour, or until the potatoes are very tender.
-
6 Remove the foil and top with the remaining 1/2 cup of cheese. Bake for 30 minutes more (uncovered) until the cheese is lightly browned. Dust the top with paprika and serve immediately.