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!
This recipe for grilled scalloped potatoes doubles easily, just make sure you have space on your grill for the extra packets.
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.
