All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2         lbs            Yukon Gold potatoes- 1/2 inch dice
1/3      C              Spice Union Barbeque Spice Rub
2         Tbsp         Olive oil
1/4      lb             Bacon- fine dice
1/2      C              Fresh onion- finely minced
2         ea             Fresh garlic clove- finely minced
2         Tbsp         All-purpose flour
1         ea            12oz can Evaporated Milk
1         C              Whole Milk
1/2      lb             Monterey Jack cheese- shredded
1/2      lb             Smoked Gouda cheese- shredded

 

Smoke the potatoes:

1. Preheat your smoker to 350°F.

2. Place the diced potatoes and olive oil into a large bowl.  Toss to coat all the potatoes in the olive oil.

3. Add the Spice Union Barbeque Spice Rub and toss again to evenly coat all the potatoes.

4. Place the seasoned potatoes into an ovenproof casserole dish.

5. Place the casserole dish into the smoker.

6. Smoke the potatoes for 60 minutes or just until the potatoes are fork tender.

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Prepare the cheese sauce:

1. In a medium sized stainless steel sauce pan, over medium heat; sauté the bacon until you render all the fat out of the bacon.

2. With a slotted spoon, remove the bacon from the pan and place onto a paper towel to drain the fat.

3. Remove all but 2 1/2 Tbsp of bacon fat from the sauce pan.

4. Add the onion to the sauce pan and sauté the onions until translucent.

5. Add the garlic to the sauce pan and sauté for 30 seconds.

6. Add the all-purpose flour to the sauce pan and stir to combine with the onions and bacon fat.

7. Add the evaporated milk and whole milk to the sauce pan and whisk to combine.

8. Lower the temperature to low and continue to cook the cream sauce for 20 minutes- whisking every 2-3 minutes.

9. Lower the temperature to simmer and add the shredded cheeses to the cream sauce 1/2 cup at a time- whisking to incorporate before adding more cheese.

10. Add the bacon into the cheese sauce and stir to combine.

11. Pour the cheese sauce over the potatoes and return to the smoker for 45 minutes.