Nothing beats cooking on the grill. Great flavors and easy cleanup. Like this awesome grilled scalloped potatoes dish. Super cheesy, mushroomy and buttery. Made in a foil packet, you won’t have to worry about a mess
4large russet potatoespeeled, sliced into 1/4" rounds
¼cupbuttersliced 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.