Nothing beats cooking on the grill (I used my Weber charcoal grill). Great flavors and easy cleanup. Like this awesome grilled scalloped potatoes dish. Super cheesy, mushroom-y and buttery. Made in a foil packet, you won’t have to worry about a mess. Just sit down and enjoy a fantastic side dish!
Make Room! Potatoes Coming Through!
This recipe for grilled scalloped potatoes doubles easily, just make sure you have space on your grill for the extra packets. If you don’t, that’s ok. Just cook them in batches. The potatoes will stay warm in the packets as you cook the remaining ones.
I use a mandolin to cut my potatoes thin. When I first started cooking I was afraid that I’d lop off a finger with a mandolin. Practice makes perfect and I still have all of my digits! You can use a knife instead of course, but try to keep the slices a consistent thickness so that the potatoes cook evenly.
Also try my grilled new potato packets.
Grilled Scalloped Potatoes
Ingredients
- 1 10 ounce condensed cream of mushroom soup
- 1 bunch green onions sliced
- ½ cup extra sharp Cheddar cheese shredded
- ½ cup mushrooms fresh, sliced, sauteed
- pinch ground black pepper
- pinch garlic salt
- 4 large russet potatoes peeled, sliced into 1/4″ rounds
- ¼ cup butter sliced into pats
- sour cream
Instructions
- Preheat your grill for indirect cooking.
- Spray a large piece of aluminum foil with non-stick spray.
- In a large bowl, combine the soup, onion, cheese, and mushrooms.
- Add pepper and garlic salt and stir.
- Working in layers, add some of the potatoes to foil (leaving plenty of room around the edges to fold into a packet) and then spoon some of the soup mixture over the top. Continue until done.
- Top with butter pats and seal foil into a packet.
- Cook over indirect heat at least 20 minutes or until the potatoes are cooked.
- Serve with a few dollops of sour cream.
Nutrition
Nutritional values are approximate.
