I found this recipe on the MAK Grills blog and thought it sounded like a great potato dish for Thanksgiving. We didn’t have anyone bringing traditional mashed potato’s, so I thought we would try something with a little flare. It turned out to be a hit with our guests.
- Yukon gold potato’s, bacon, cheese, and veggies
- MAK 2 Star Pellet Grill at 400F
- FlameZone covers on
- Lumber Jack wood pellets
- 2 lbs Yukon Gold potatoes, washed and sliced into rounds
- 6 slices of bacon, fried and chopped
- 2 TBSP. bacon grease
- 1.5 cups shredded cheese
- 1 small tomato diced
- 3 strands of green onions, chopped
- 1-2 jalapenos, seeded and sliced into rounds
- Sour cream
- Baking sheet
- Heat Resistant Casserole dish
First Cook Potato Rounds
The potato rounds were coated in bacon grease and real butter and then laid out on a cookie sheet. The recipe said to flip the rounds halfway through, but I was busy prepping other foods, so I let them go. Total cook time was 30 minutes on Upper rack at 400F.
Build Your Irish Nachos
The next step is to build the Irish Nachos in a dish you can use in the oven. I layered the potato’s, bacon, and farm cut cheese in that order several times until we ran out of potato rounds. The last layer on top was bacon, the veggie’s, and the last layer of cheese.
We mixed all the vegetables together and added some white onion as well. The green onion was thrown in at this step as well versus adding it at the end. Combining everything together made it much easier since we were cooking so much food.
Cook Irish Nachos
After you build the nachos in a casserole dish, throw them back in your pellet grill at 400F for about 10 minutes. This will melt the cheese at all levels and put the final cook on everything. Once our dish was complete, I put it in our kitchen oven which was set to “warm” while we got everything else ready.
This is a great recipe to try if you want to cook a different potato dish with flair. Our guests were commenting on how good it was. The flavor was great and there was nothing left by the end of the party. You can serve it with guacamole and sour cream or just the way it is. It will be well-received either way.