Grilled Scalloped Potatoes make summer living easy. There’s only one trick. And it’s easy, too.
Although I can make food on the grill, I encourage Don to be our grill master. In the hot summertime, he does a lot of grilling. It helps keep the house cool if we don’t have to use the stove inside. Plus, the food is so tasty. This recipe is Don’s easy, peasy Grilled Scalloped Potatoes recipe. We love scalloped potatoes, and thankfully, my dairy intolerance doesn’t extend to most cooked foods. (I still can’t eat cheese.) But there’s one little trick to making these potatoes amazing.
What’s the Trick?
When you start putting the ingredients in the heavy duty foil “boat,” put the shiny side up, and give it a good coating of butter. Although those might be considered “tricks,” our trick is to place the sliced onion next, in a single layer. It will get beautifully caramelized as it cooks and add SO much flavor. Potatoes are next, pour in the milk, and top with salt and pepper. You’re gonna love these potatoes.
What You Need
You’ll need a grill, heavy duty aluminum foil, measuring cups and spoons, a knife and cutting board.
Grilled Scalloped Potatoes Recipe
Grilled Scalloped Potatoes
Potatoes in milk and butter, cooked on the grill.
- 1 tablespoon butter
- 1 medium onion (sliced thin)
- 4-6 small red potatoes (or Yukon gold or any waxy potato)
- 1/2 cup milk (or milk substitute)
- Salt and pepper to taste (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper)
- Cut a large piece of heavy duty aluminum foil.
Place the shiny side up and fold the foil up to make a large casserole shaped "boat."
- Spread the butter on the foil.
Lay the onion slices on the foil in a single layer.
- Wash and slice the potatoes in 1/8" slices.
- Place the sliced potatoes on top of the onions.
- Pour the milk into the foil boat, over the potatoes and onions.
- Sprinkle with salt and pepper.
- Fold each side of the foil together and seal the edges by folding the foil over itself, making a sealed package for grilling.
- Place the package on a medium hot grill (about 350F degrees), with onion side down.
- Bake the package for about 40 minutes with the onion side down. You want the onions to caramelize.
- Turn the package over and continue baking for about 20 more minutes, until the potatoes are tender and the juice is bubbly.
Remove the package of potatoes from the grill and let rest 5 minutes before serving.
Note: If you don't have a waxy variety of potato, you can use any potato and add a tablespoon of flour or gluten free flour to the milk to help it thicken. Another option is to mix in a tablespoon of mashed potato flakes. They are a terrific thickener. Be sure to mix the thickener in the milk before you pour it over the potatoes.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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