Scalloped potatoes was one of my favorite side dishes growing up. My mom would make them to accompany her meatloaf, a meal she only made during the cold months. This recipe tastes so much like her scalloped potatoes, but because they are cooked on the grill I can have that memorable flavor any time of year!
I discovered this recipe in the tear-out section of one of Reiman Publications cooking magazines in 1998. It is a wonderful side dish for any meat I decide to grill and it gets 8's and 9's on the Melnarik rating scale.
After peeling and slicing my potatoes thinly (I use a mandolin slicer to do the cutting more quickly and evenly) I placed them on a large piece of heavy duty foil. If I don't have any heavy duty foil, I use a double layer of regular foil. This packet is fairly heavy once filled, so it needs the extra strength of the heavy duty foil.
Then I added the onions that I halved and sliced. I do this because my guys don't like to pull what they consider a limp onion ring out of their food. The onions could be diced, if you prefer.
Next, I sprinkled on the salt and pepper.
I just realized as I was looking at this picture after typing the recipe, that I did things a little backwards this time. The recipe calls for the butter to be added before the seasonings and cheese, but as you can see here, I added the seasonings and cheese before the butter. It really doesn't matter the order as long as none of the ingredients are left out!
After adding the cheese, I dotted it with butter and sprinkled on the parsley.
Once I began pulling the foil up around the spuds, I poured in the chicken broth (sorry no photo). Then I finished folding the foil tightly around the bundle. I find it easiest to transport the foil packet to the grill on a cookie sheet or cutting board.
After placing the packet on the grill (here I used my small table-top grill as my charcoal grill was being used for the Best Baby Back Ribs!) and cooked them, covered, over medium heat for about 40 minutes.
When done, I removed the packet to a platter and opened the foil carefully to allow steam to escape. For me, it's comfort food straight from the grill! Enjoy!
Campfire
Potatoes
5 medium
potatoes, peeled and thinly sliced
1 medium
onion, cut in half and sliced
6 tablespoons
butter
1/3 cup
shredded sharp cheddar cheese
2 tablespoons
minced fresh parsley
1 tablespoon
Worcestershire sauce
Salt and
pepper to taste
1/3 cup
chicken broth
Place the
potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.);
dot with butter. Sprinkle the next 5
ingredients evenly on top. Fold foil up
around potatoes and add the broth. Seal
foil tightly. Grill, covered, over
medium heat for 35 – 40 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.
