Au gratin potatoes are already one of the best comfort-food sides for a barbecue, but cooking them on the grill or smoker adds another layer of flavor. Au Gratin Potatoes for BBQ combine thinly sliced potatoes, cream, garlic, and plenty of cheese with gentle indirect heat and a lightly smoky finish.
The method is simple: layer thin potato slices with a seasoned cream mixture and cheese, then cook the covered dish until the potatoes are tender. Finish uncovered so the cheese develops a browned, bubbling crust. It is an excellent side for brisket, ribs, pulled pork, grilled chicken, or steak.
Quick Answer
For Au Gratin Potatoes for BBQ, heat a pellet grill, smoker, or charcoal grill for indirect cooking at 375°F (191°C). Bake the covered potatoes for about 50-60 minutes, then uncover and cook another 20-30 minutes, until tender and deeply golden on top. Rest for 10-15 minutes before serving.
Why Au Gratin Potatoes Work So Well for BBQ
A good barbecue menu needs more than meat. Rich potato dishes help balance smoky, savory main courses, and au gratin potatoes are especially useful because you can prepare the casserole while the grill is already running.
The grill also gives you an advantage over a standard oven: indirect heat and a little clean-burning wood smoke can gently flavor the cream, cheese, and potatoes.
The key is controlled heat. You do not want the pan sitting directly over a hot fire. Direct heat can brown the cheese before the potatoes have cooked through.
Instead, treat the grill like an outdoor oven.
A temperature around 375°F (191°C) gives the potatoes enough heat to become tender while allowing the cheese to brown during the final uncovered stage.
Another important factor is potato thickness. Thin, evenly cut slices cook much more consistently than thick or irregular pieces. A mandoline makes this job easier, although a sharp chef’s knife works perfectly well.
If you regularly cook outdoors, you may also want to learn how to start your grill efficiently before making this recipe.
Ingredients for Au Gratin Potatoes for BBQ
This recipe makes approximately 8 servings as a side dish.
Potatoes
Use about 3 lb (1.36 kg) of potatoes.
Yukon Gold potatoes are my first choice because they have a creamy texture and hold their shape well. Russets also work and produce a softer, starchier casserole.
You can even combine the two if you like a mixture of textures.
Dairy
You will need:
- 1½ cups (355 ml) heavy cream
- ½ cup (120 ml) whole milk
- 2 tablespoons (28 g) unsalted butter
Heavy cream creates the richest result, while the milk keeps the sauce from becoming excessively thick.
Cheese
Use approximately:
- 1½ cups (170 g) sharp cheddar, shredded
- 1 cup (100 g) Gruyère, shredded
- ½ cup (50 g) Parmesan, finely grated
You do not have to use all three cheeses. Cheddar gives you familiar barbecue-friendly flavor, Gruyère melts beautifully, and Parmesan adds a salty, nutty finish.
For the best texture, grate cheese from a block rather than relying entirely on pre-shredded cheese.
Seasonings
Add:
- 2 cloves garlic, finely minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley, for finishing
The smoked paprika is optional. If your grill is already producing clean smoke, you do not need a lot of extra smoky flavor.
Equipment
You will need:
- 10-inch or 12-inch cast-iron skillet or oven-safe baking dish
- Sharp chef’s knife or mandoline
- Mixing bowl
- Measuring cups and spoons
- Aluminum foil
- Instant-read thermometer
- Grill or smoker capable of maintaining indirect heat
A cast-iron skillet is particularly useful because it retains heat well and gives the potatoes a rustic presentation.
Choosing and Preparing the Potatoes
The potatoes are the foundation of this dish, so preparation matters.
Choose firm potatoes without soft spots, excessive sprouting, or green areas. Wash and scrub them thoroughly before slicing.
You can peel Yukon Gold potatoes, but I generally prefer leaving the skins on when they are clean and thin. Russets are more commonly peeled because their skins are thicker.
Slice the potatoes approximately ⅛ inch (3 mm) thick.
Consistency is more important than getting the exact measurement. If some slices are ⅛ inch and others are ¼ inch, the thinner pieces may become very soft before the thick ones are finished.
Should You Soak the Potatoes?
For this recipe, I recommend not soaking the sliced potatoes.
Soaking removes some of the surface starch. That can be useful for crisp fries, but the starch from the potatoes helps the cream sauce thicken as the casserole cooks.
Instead, slice the potatoes and assemble the dish fairly quickly.
How to Make Au Gratin Potatoes for BBQ
1. Preheat the Grill
Set your pellet grill, smoker, or charcoal grill for indirect heat at 375°F (191°C).
For a pellet grill, mild woods such as apple, cherry, or oak work well.
With charcoal, establish a two-zone fire and position the skillet away from the coals.
If you use an offset smoker, maintain a steady cooking temperature and avoid heavy, dirty smoke. You want a light smoke profile rather than an overpowering campfire flavor.
2. Prepare the Cream Mixture
Combine the heavy cream, whole milk, minced garlic, salt, black pepper, smoked paprika, and thyme.
Warm the mixture gently in a saucepan if desired, but do not boil it.
Warming is optional. The important thing is that the ingredients are evenly distributed before they go into the casserole.
3. Grease the Skillet
Rub the inside of the skillet with the butter.
Arrange one layer of potato slices across the bottom, slightly overlapping each slice.
Season lightly.
Add a small amount of the cheese mixture and drizzle with some of the cream mixture.
Continue layering until all the potatoes are used.
Avoid putting all the cheese in one thick layer at the top. Cheese between the potato layers helps distribute flavor throughout the dish.
4. Add the Final Cheese Layer
Finish with the remaining cheese.
Cover the skillet tightly with aluminum foil.
The foil is important during the first part of cooking because it traps moisture and gives the potatoes time to steam and soften.
5. Cook Covered
Place the covered skillet on the grill over indirect heat.
Cook for approximately 50-60 minutes at 375°F (191°C).
Cooking time will vary depending on potato thickness, skillet size, grill temperature, and how cold the ingredients were when you started.
At this point, the potatoes should be beginning to soften, but they may not be completely tender.
6. Check for Tenderness
Carefully remove the foil and insert a thin knife or skewer into the center.
If it meets significant resistance, cover the skillet again and cook another 10-15 minutes.
If the knife slides through easily, move to the final browning stage.
7. Finish Uncovered
Return the skillet to the grill without the foil.
Cook for another 20-30 minutes, or until the cheese is bubbling and the surface is golden brown.
You are looking for browned cheese around the edges and a bubbling cream sauce.
Do not judge doneness only by the color of the cheese. The potatoes underneath still need to be tender.
8. Rest Before Serving
Remove the skillet from the grill and let it rest for 10-15 minutes.
This short rest allows the cream sauce to settle and thicken slightly.
If you serve it immediately, the sauce may look loose. After resting, the potatoes should hold together better while remaining creamy.
Au Gratin Potato Cooking Time and Temperature
| Stage | Temperature | Approx. Time | What to Look For |
| Preheat grill | 375°F (191°C) | — | Stable indirect heat |
| Covered cooking | 375°F (191°C) | 50-60 min | Potatoes beginning to soften |
| Extra covered cooking | 375°F (191°C) | 10-15 min | Knife slides through potatoes |
| Uncovered browning | 375°F (191°C) | 20-30 min | Bubbling, golden cheese |
| Rest | Off grill | 10-15 min | Sauce thickens |
Total cooking time is generally around 1 hour 20 minutes to 1 hour 45 minutes, excluding preparation.
The exact time is less important than the texture.
How to Tell When BBQ Au Gratin Potatoes Are Done
Unlike a steak, potatoes do not have one useful pull temperature that tells you the dish is finished.
The best test is physical.
Insert a thin knife into the center of the casserole. It should pass through the potato layers with very little resistance.
You should also see:
- Bubbling cream around the edges
- Melted cheese throughout the dish
- A browned top
- Tender potato slices
- No crunchy or firm center
An instant-read thermometer can still be useful for checking that the casserole is thoroughly heated, but texture is the primary doneness test for this recipe.
For food-safety handling and storage, follow FoodSafety.gov’s safe minimum internal temperature guidance.
Pitmaster Tip: Don’t Chase Heavy Smoke
A common mistake with Au Gratin Potatoes for BBQ is adding too much smoke.
Potatoes absorb smoke surprisingly well, and the dairy carries smoky flavors. You do not need an aggressive wood profile.
For a balanced side dish, use a mild or medium smoke such as:
- Apple
- Cherry
- Oak
If you’re cooking a heavily smoked brisket or ribs at the same time, consider using even less additional smoke for the potatoes.
The goal is to make the dish taste like creamy au gratin potatoes with a subtle barbecue character—not like smoked cheese soup.
Common Mistake: Browning the Cheese Too Early
If the cheese becomes dark while the potatoes remain firm, the grill is either running too hot, the pan is too close to the fire, or the casserole was uncovered too soon.
Covering the dish during the initial cooking stage solves much of this problem.
If your grill tends to have hot spots, rotate the skillet halfway through the covered cooking period.
Which Potatoes Are Best?
Yukon Gold
Best overall choice.
They are creamy, slightly waxy, and hold their shape well.
Russet
Best for a softer, starchier casserole.
Russets can produce a very creamy sauce because of their higher starch content, but they can also break down more readily.
Red Potatoes
They can work, but they have a firmer texture and waxier character. If using them, slice them thinly and expect a slightly less creamy result.
For classic Au Gratin Potatoes for BBQ, Yukon Gold is the easiest starting point.
Which Cheese Should You Use?
Cheddar is the most straightforward option for a BBQ side dish.
Gruyère makes the dish richer and gives it a more traditional gratin character.
Parmesan works best as a supporting cheese because it contributes intense salty and nutty flavor rather than acting as the primary melting cheese.
Other options include:
- Monterey Jack
- Colby Jack
- Fontina
- Gouda
Avoid using only Parmesan as the main cheese because it does not provide the same creamy, stretchy layer as a good melting cheese.
What to Serve With Au Gratin Potatoes
This is a rich side dish, so pair it with foods that benefit from its creamy texture.
Smoked Brisket
The richness of the potatoes works particularly well with peppery, smoky beef.
BBQ Ribs
Creamy potatoes provide a comforting contrast to sweet or spicy barbecue sauce.
If you’re cooking ribs on a pellet grill, you can plan the potatoes around the same cooker temperature.
Pulled Pork
The combination of tender pork and creamy potatoes is ideal for a backyard BBQ plate.
Grilled Steak
A cast-iron skillet of potatoes turns a simple steak dinner into a more substantial meal.
Grilled Chicken
Chicken has a relatively mild flavor, making it an excellent match for the rich cheese sauce.
For a larger gathering, you can also use ideas from these summer BBQ party tips when planning the rest of your menu.
Make-Ahead Instructions
You can assemble the casserole several hours before cooking.
Prepare the potatoes and cream mixture, layer everything in the skillet, cover tightly, and refrigerate until you are ready to cook.
Because the potatoes are sliced, avoid leaving them exposed to air for an extended period. The surface can discolor.
When you are ready to cook, place the cold casserole on the grill and expect it to require additional time compared with a freshly assembled dish.
For food storage, cooling, refrigeration, and leftovers, use FoodSafety.gov’s cold food storage guidance.
Storing Leftovers
Allow the casserole to cool and refrigerate leftovers promptly rather than leaving them at room temperature for an extended period.
Store the potatoes in a covered container or tightly covered baking dish.
For the most reliable storage guidance, follow FoodSafety.gov recommendations rather than relying on smell or appearance to determine whether leftovers are safe.
How to Reheat BBQ Au Gratin Potatoes
The oven or grill is preferable to a microwave when you want to preserve the browned top.
Place the leftovers in an oven-safe dish, cover loosely with foil, and reheat at approximately 350°F (177°C) until thoroughly hot.
Remove the foil near the end if you want to refresh the cheese crust.
For a small portion, a microwave is faster, but the texture will be softer and the top will not become crisp again.
Always follow FoodSafety.gov’s reheating guidance and use safe handling practices for leftovers.
Variations for Different BBQ Cookers
Pellet Grill
This is probably the easiest outdoor method.
Set the grill to 375°F (191°C) and use a mild wood profile. Keep the skillet on the indirect side if your pellet grill has a particularly hot area.
Charcoal Grill
Build a two-zone fire.
Put the charcoal on one side and place the skillet on the opposite side.
Keep the lid closed as much as possible so the grill behaves like an oven.
Offset Smoker
An offset smoker works well when you’re already cooking a large barbecue meal.
Watch the smoke quality carefully. Heavy, dirty smoke can overpower the dairy and cheese.
Gas Grill
Use one or two burners to create indirect heat, then position the skillet away from the direct flame.
Keep the lid closed to maintain a stable cooking environment.
Oven Backup
If weather interrupts your BBQ, simply move the skillet into a 375°F (191°C) oven.
You will lose the smoke component, but the cooking process remains essentially the same.
Troubleshooting Au Gratin Potatoes for BBQ
The Potatoes Are Still Hard
Cause: The slices may be too thick, the grill may be running below its target temperature, or the skillet may be sitting in a cooler area.
Fix: Cover the dish again and continue cooking until a knife passes easily through the center.
The Cheese Is Burning
Cause: Too much direct heat or the casserole was uncovered too early.
Fix: Move the skillet farther from the fire and cover it with foil while the potatoes finish cooking.
The Sauce Is Watery
Cause: The casserole has not rested, or the potatoes have not released enough starch yet.
Fix: Let the dish rest for 10-15 minutes before judging its final consistency.
The Potatoes Are Dry
Cause: Too much heat, insufficient dairy, or excessive cooking time.
Fix: Keep the skillet covered during most of the cooking period and avoid running the grill substantially hotter than 375°F (191°C).
The Dish Tastes Too Smoky
Cause: Too much wood or prolonged exposure to heavy smoke.
Fix: Use a milder wood and clean-burning fire. Remember that the cheese and cream readily absorb smoke.
The Potatoes Fall Apart
Cause: Overcooking or using a potato variety that breaks down quickly.
Fix: Check tenderness earlier and use Yukon Gold potatoes for a firmer layered texture.
BBQ Au Gratin Potatoes Recipe Card
Servings: 8
Prep time: 20 minutes
Cook time: 1 hour 20 minutes-1 hour 45 minutes
Rest time: 10-15 minutes
Grill temperature: 375°F (191°C)
Method: Indirect heat
Ingredients
- 3 lb (1.36 kg) Yukon Gold potatoes
- 1½ cups (355 ml) heavy cream
- ½ cup (120 ml) whole milk
- 2 tablespoons (28 g) unsalted butter
- 1½ cups (170 g) sharp cheddar
- 1 cup (100 g) Gruyère
- ½ cup (50 g) Parmesan
- 2 garlic cloves
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley
Instructions
- Preheat the grill for indirect cooking at 375°F (191°C).
- Slice potatoes approximately ⅛ inch (3 mm) thick.
- Combine cream, milk, garlic, salt, pepper, paprika, and thyme.
- Butter a cast-iron skillet.
- Layer potatoes, cream mixture, and cheese.
- Cover tightly with foil.
- Cook indirectly for 50-60 minutes.
- Test the center with a thin knife.
- Continue covered cooking if the potatoes are still firm.
- Remove the foil and cook another 20-30 minutes until bubbling and golden.
- Rest 10-15 minutes.
- Garnish with parsley and serve hot.
FAQ
How do you make au gratin potatoes on a BBQ?
Cook them in an oven-safe skillet over indirect heat at 375°F (191°C). Cover the potatoes initially so they cook gently in the cream, then remove the foil for the final 20-30 minutes to brown the cheese. Rest the finished casserole for 10-15 minutes before serving.
Can you cook au gratin potatoes on a pellet grill?
Yes. A pellet grill works especially well because it provides steady indirect heat. Set it to 375°F (191°C) and use a mild wood such as apple, cherry, or oak. Avoid excessive smoke because the cream and cheese can absorb strong smoky flavors quickly.
What potatoes are best for BBQ au gratin potatoes?
Yukon Gold potatoes are an excellent choice because they have a creamy texture while holding their shape reasonably well. Russets also work and create a softer, starchier casserole. Slice whichever potato you choose evenly so the layers finish cooking at the same time.
How long do au gratin potatoes take on a grill?
At 375°F (191°C), plan on approximately 1 hour 20 minutes to 1 hour 45 minutes, including the browning stage. The exact time depends on potato thickness, pan depth, grill temperature, and whether the ingredients started cold. Always test the center for tenderness.
Can you make au gratin potatoes ahead of time?
Yes. Assemble the casserole several hours ahead, cover it, and refrigerate it until you’re ready to cook. A refrigerated casserole may require additional cooking time. Store and handle the ingredients according to FoodSafety.gov guidance rather than leaving the prepared dish at room temperature.
How do you keep BBQ au gratin potatoes from drying out?
Keep the skillet covered during most of the cooking process and use enough cream to keep the potato layers moist. Avoid excessive grill temperatures. Only uncover the casserole after the potatoes are nearly tender, then brown the cheese during the final 20-30 minutes.
Conclusion
Au Gratin Potatoes for BBQ are an easy way to turn a basic barbecue side into something much more memorable. The combination of tender potatoes, creamy garlic sauce, melted cheese, and a lightly smoky crust works with almost any grilled or smoked main course.
The most important details are simple: slice the potatoes evenly, cook over indirect heat at around 375°F (191°C), keep the dish covered while the potatoes soften, and uncover it only for the final browning stage.
Use mild smoke, give the finished casserole 10-15 minutes to rest, and let tenderness—not just cheese color—tell you when it is ready. Once you have the basic method down, you can easily adapt the cheese, potato variety, and BBQ cooker to suit your menu.
Laura Smith
I'm Laura, I like all the kind of delicious grilled foods which makes me hungry all the time I see them. That's why I built this blog to share with you all of my Grilling experiences, recipes, and all the tips about foods that I've learned from food experts.