First up your pellet grill, this loaded and Smoked Hashbrown Casserole is made on our Traeger grill, and full of all the homemade cheese sauce, ranch, bacon, and sour cream. Equally as good for breakfast or as a side dish to your meal, this casserole is endlessly customizable.
Hashbrown casserole is a staple around here. Whether it is a breakfast version that incorporates a bunch of scrambled eggs or the classic side that you'll see next to a ham on Easter or any of the fall holidays, cheese sauce + potatoes is always a good idea.
For this recipe, we changed things up a bit from my Traeger Funeral Potatoes which include the classic "cream of" soup with mayo and sour cream, and are making a cheese sauce from scratch using a "secret" ingredient that chefs have been using for years and years.
More Easy Traeger Recipes here!
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
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This is just the overview so you can see what you're actually getting into here. When you are cooking, you'll want to use the full recipe at the bottom of the page.
1
Preheat your smoker
225° is right where you want it! We use the pellet grill, but use what you've got!
2
Make the cheese sauce
I made my own homemade cheese sauce here, but if you want to cheat you can totally use a couple of cans of cream of cheddar soup. Just thin it out a pourable consistency. I recommend getting yourself some sodium citrate
3
Mix it up
Sour cream, ranch mix, potatoes, cheese sauce. All of it. Spoon it into a greased grill-safe pan. Toss the butter on top and then the rest of the cheese and the bacon.
4
Smoke it
Mine took about 45 minutes to be done. Your mileage may vary. The potatoes are done when they are tender and the cheese sauce is bubbly. If you need to move things along, bumping up the temp to 275° will get the job done faster, but there will be less smoke flavor in the end result.
5
Enjoy
Whether you are serving this next to a double-smoked ham or a big heaping pile of homemade scrambled eggs, your family is going to love this!
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Sodium citrate is also known as citric acid or sour salt. It has been widely used in commercially packaged foods as a flavor and a preservative. The explosion of modernist cuisine and molecular gastronomy in recent years has also found it used by chefs as an emulsifier and for spherification.
For this easy cheese sauce, we're using it as an emulsifier. Usually, cheese sauce is a risky business. Too hot, it can break. Not hot enough, and things won't melt together properly. The sodium citrate takes the gamble out of cheese sauce completely.
Want the smoothest queso ever? YOU got it. Have a favorite cheese you'd love to sauce up but it isn't the BEST melter you've ever seen? NO PROBLEM.
More Potato Recipes here!
If you don't have this ingredient, I'd recommend using your favorite pre-made cheese sauce or a couple of cans of "cream of cheddar".
These potatoes re-heat SO well. You can even put this casserole together a day ahead of time, smoke it, and then just re-heat it on the grill, in the oven, or even in a slow cooker, when it comes time to eat.
Want to go full breakfast? Chop up some cooked sausages, whip up 6 eggs, and mix those in with the hashbrowns. My sister-in-law makes a fabulous egg casserole with green chiles, and that would work really well with this dish too.
Homemade cheese sauce gets combined with sour cream, ranch, bacon, and all of the freshly shredded hashbrowns to make a hashbrowns casserole for all occasions.
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Amount Per Serving: Calories: 527Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 84mgSodium: 910mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 21g
Nutrition data provided here is only an estimate.
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