Steps

• 1

  When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  In a blender or mini food processor, blend the chiles in adobo until a smooth paste forms. Set aside 2 tablespoons, then save the rest for another use.

• 3

  Bring the cream to a simmer in a small saucepan on the stovetop over medium heat. Whisk in 1 tablespoon of the chipotle paste, plus more to taste for a spicier flavor profile. Stir in the green onions, if using.

• 4

  Generously oil a 10-12-inch cast iron skillet.

• 5

  Peel the potatoes and submerge in cold water to prevent them from turning brown. Working with one potato at a time, very thinly slice using the slicing disk of a food processor, a mandolin (slicer), or a sharp knife.

• 6

  Fan the potato slices in the bottom of the skillet, season with salt and pepper, then top with some of the chipotle cream and Mexican blend cheese. Repeat with the remaining potatoes to make 4-6 layers total. Cover the pan with foil.

• 7

  Place the skillet on the grill grates. Close the lid and bake the potatoes for 30 minutes. Remove the foil and continue baking until the potatoes are tender and golden brown, about 30 minutes more.

  350 ˚F / 177 ˚C

  01:00

• 8

  While the potatoes cook, lay the bacon strips directly on the grill grates, perpendicular to the bars. Cook until lightly browned and crisp, 20-25 minutes. Let cool, then crumble and set aside.

  350 ˚F / 177 ˚C

  00:25

• 9

  Transfer the scalloped potatoes to a wire rack and let rest for 15 to-20 minutes to firm up. Top with the crumbled bacon and dust with smoked paprika, if desired. Enjoy!