Step 1

Preheat your pellet grill to 225°, following to factory instructions.

Step 2

Coat a 2.5 quart baking dish with butter. Layer your sliced potatoes inside.

Step 3

In a medium saucepan over medium-low heat, melt your butter. Whisk in the flour until there are no more lumps. Cook, whisking frequently, for 5 minutes. Stir in the cream, milk, salt, onion & garlic powders, and the black pepper. Heat over medium heat until simmering, stirring continuously, until thickened.

Step 4

Pour the sauce over the potatoes, and place into the pellet grill.

Step 5

Smoke for one hour at 225°. Turn the heat up to 325°. Cook for an additional hour, or until the potatoes are fork tender. (How long this takes depends on the type of potato, how thick they are sliced, and how thick they are layered.)

Step 6

Let cook for 5 minutes before serving.