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.
WHAT YOU'LL LOVE
- The blended chipotle-goat cheese sauce is what separates this from standard scalloped potatoes: Running half-and-half, goat cheese, garlic, chipotle in adobo, cumin, and nutmeg through a blender produces a completely smooth, intensely flavored cream base before a drop of heavy cream goes in — the goat cheese adds a subtle tang that plain cream sauces can't replicate and helps the sauce bind rather than separate during the bake.
- Three cheeses, each doing a different job: Sharp white cheddar in the middle layer and on top for bold flavor and browning; pepper jack between the layers for heat and melt; goat cheese blended into the sauce for tang and creaminess — every component of the cheese profile is deliberate.
- Brisket in the layers is the detail that makes this a full meal, not just a side: Six ounces of diced brisket distributed between the potato layers means every serving includes smoky, tender beef as a structural part of the dish rather than a garnish on top.
- Works on the grill or in the oven with equal results: The directions explicitly accommodate both — the cast iron skillet moves seamlessly from grill to oven without any technique adjustment, making this one of the most versatile dishes in the BBQ side dish category.
Smoky Chipotle Brisket Scalloped Potatoes
Tom Jackson
Rated 4.3 stars by 4 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
Recipe FAQ
Can I make this without brisket?
Yes — the scalloped potatoes work well with several substitutions. Pulled pork adds a similar smoky, tender character to brisket. Shredded smoked chicken is a lighter alternative. Diced burnt ends would be exceptional if you have them. For a vegetarian version, omit the meat entirely and add an extra layer of sautéed mushrooms between the potato layers to provide savory depth and texture.
What does the chipotle in adobo add?
Chipotle in adobo adds both smoky depth and moderate heat — the smokiness complements the brisket and the Carne Asada seasoning, while the heat level is adjustable. One pepper produces a mild, detectable warmth. Two peppers produces a noticeably spicy dish. Start with one and taste the blended sauce before adding more; you can always increase the heat but can't reduce it once blended.
What does the goat cheese do in the cream sauce?
The goat cheese blended into the half-and-half base serves two purposes: it adds a subtle tang that cuts through the richness of 2½ cups of heavy cream, and it acts as an emulsifier that helps keep the sauce cohesive during the long covered bake. Without it, a straight heavy cream sauce can separate or become grainy — the goat cheese stabilizes it.
Can I assemble this ahead of time?
Yes — assemble the full skillet through the foil-covered stage, refrigerate for up to 24 hours, and bring to room temperature for 30 minutes before baking. Cold cast iron going into a hot grill or oven can crack; allowing it to come to room temperature also ensures the potatoes cook more evenly through the layers.
How do I know when the potatoes are done?
After the uncovered 30-minute finish, insert a knife or skewer into the center of the skillet — it should slide through all the potato layers with no resistance. The top should be golden and bubbling around the edges. If the top is browning too quickly before the potatoes are tender, tent loosely with foil and continue baking at the same temperature.
Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. The recipe explicitly accommodates both methods — a 400°F oven produces results nearly identical to the grill for this baked dish. What you gain from the grill is a faint ambient smoke pickup on the exposed top layer during the uncovered finish. The oven version is excellent on its own merits.
Recipe Highlights
Blend the cream sauce until completely smooth before adding heavy cream: The goat cheese, chipotle, and garlic need to be fully broken down in the half-and-half before the heavy cream goes in. Any lumps of goat cheese or chunks of chipotle that survive the blend will create uneven heat pockets and flavor distribution in the finished dish. Scrape down the blender sides and blend at least 30 seconds after everything looks smooth.
Season each potato layer separately, not all at once: Directions Steps 3 and 6 both call for seasoning with salt and Carne Asada before pouring the cream sauce. Seasoning only the top layer leaves the interior potatoes bland no matter how flavorful the sauce is — the seasoning on each layer penetrates the potato slices directly as the cream absorbs during baking.
Distribute the brisket between layers, not just on top: The recipe places brisket in the middle layer and on the final top layer. Middle-layer brisket becomes infused with the cream sauce during the 45-minute covered bake, producing a completely different texture and flavor than brisket added only at the end. The two placements produce two different brisket experiences in a single dish.
Rest 10–15 minutes before serving — this is mandatory, not optional: Scalloped potatoes cut immediately from the oven or grill pour liquid sauce rather than hold a sliceable, set structure. The rest period allows the cream sauce to thicken and the layers to bind. Serving from the skillet after resting produces clean, layered portions rather than a collapsed cream soup.
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Nutrition
Nutrition
- Nutrition Serving Size
- 21.68
- per serving
- Calories
- 1030
- Carbs
- 50 grams
- Protein
- 38 grams
- Fat
- 75 grams
- Sodium
- 934 milligrams
