This dish fuses the rustic richness of backyard barbecue with velvety, cheesy comfort. Thin slices of russet potato are layered in a luxurious chipotle‑cream sauce, combined with tender brisket and melted cheeses for a side that steals the spotlight.
Smoky Chipotle Brisket Scalloped Potatoes
Tom Jackson
Rated 4.3 stars by 3 users
Category
Side Dish
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
1 hour 15 minutes
Calories
1030
Whether you finish it on your grill or bake it in the oven, the smoky depth from chipotle peppers and Carne Asada seasoning makes this dish into a BBQ-worthy masterpiece. Rich, bold, and unapologetically indulgent—these scalloped potatoes redefine what a side dish can be.
Ingredients
- 1/2 cup half-and-half
- 2 oz goat cheese
- 1-2 chipotles in adobo sauce
- 2 cloves garlic
- 1/4 tsp cumin
- pinch nutmeg
- 2 1/2 cups heavy cream
- 2 1/2 lb russet potatoes, peeled, sliced thin
-
salt to taste
-
Cattleman's Grill Carne Asada Seasoning, to taste
- 8 oz sharp white cheddar, shredded
- 2 oz pepper jack, shredded
- 6 oz cooked brisket, diced
Directions
Preheat & Prep
- Preheat your grill or smoker (e.g. Yoder YS640) to 400 °F.
- Grease a 10" or 12" cast-iron skillet.
Blend the Cream Sauce
- In a blender, combine half‑and‑half, goat cheese, garlic, chipotle(s), cumin, and nutmeg. Blend until completely smooth.
- Transfer to a mixing bowl and whisk in the heavy cream until fully emulsified.
Layer the Potatoes & Brisket
- Lay half of the potato slices evenly in the skillet.
- Season with salt and Carne Asada seasoning.
- Pour half of the cream sauce over the potatoes.
- Scatter half of the brisket, 2 oz cheddar, and all pepper jack cheese.
Repeat Layers
- Add remaining potato slices on top.
- Season again with salt and Carne Asada seasoning.
- Pour in the remaining cream sauce.
Bake Covered
- Cover the skillet tightly with foil.
- Bake for 45 minutes until potatoes begin to soften.
Uncover & Finish Baking
- Remove the foil.
- Sprinkle the remaining cheddar cheese and brisket over the top.
- Bake uncovered for 30 more minutes until cheese is golden and bubbly.
Rest & Serve
- Remove the skillet and let rest for 10–15 minutes to set.
- Serve directly from the skillet for maximum rustic impact.
Recipe Note
What You’ll Love
Bold layers of flavor: goat cheese, sharp white cheddar, spicy pepper jack, and silky chipotle cream come together in every bite.
Brisket-boosted texture: savory, shredded brisket nestled between potato layers makes this dish hearty enough to star on its own.
Smoky BBQ edge: subtle heat from chipotles and Carne Asada seasoning delivers that backyard cookout punch.
Perfect for sharing: serves four with gusto—great for routines, cookouts, or comfort-food splurges.
Frequently Asked Questions
Can I make this without brisket?
Yes—omit the brisket or try substituting pulled pork or shredded chicken for a BBQ twist, or mushrooms for vegetarian flair.
What does the chipotle add?
Chipotle in adobo adds both smoky depth and moderate heat; adjust by using one or two peppers depending on your spice tolerance.
Can it be assembled ahead of time?
Absolutely—assemble, cover, and refrigerate up to 24 hours ahead. Bring to room temp before baking.
Can I cook these indoors?
We rate these as a 4 out of 5. Great in the kitchen, better on the grill.
Nutrition
Nutrition
- Serving Size
- 21.68
- per serving
- Calories
- 1030
- Carbs
- 50 grams
- Protein
- 38 grams
- Fat
- 75 grams
- Sodium
- 934 milligrams
