Buffalo Cajun Potatoes Au Gratin

Directions

1. On the stove on medium heat add 1/2 stick of butter and 1 1/2 cups heavy cream to a saucepan.

2. Bring to a simmer and add cubed cream cheese. Slowly stir until a smooth sauce is formed.

3. Reduce heat to low, and slowly fold in shredded cheddar and gouda until smooth and combined.

4. Add 1 tsp Buffalo Cajun Wing Rub by PS Seasoning, 1 tsp Roasted Garlic Blend by The Spice Guy, and 1 tsp of cracked black pepper to sauce.

5. Preheat your smoker or grill to 325 °F.

6. Prepare the potatoes: Bring a medium to large pot of water to a boil. Using a mandolin or a sharp knife cut potatoes into ⅛ inch thick slices. Boil potato slices for 4 minutes, strain and let cool.

7. Add a single layer of potato slices to the bottom of a cast iron or grill safe casserole dish. Cover with a thin layer of the cheese sauce. Followed by a thin layer of shredded parmesan and cheddar. Repeat two times.

8. Place in your smoker for 1 hour or until golden brown.

9. Let rest for at least 10 minutes before slicing and serving.