I first made these scalloped potatoes on a lazy summer evening when the oven felt like too much work. The grill turned out to be a brilliant shortcut: the potatoes soften in a blanket of cream and cheese while picking up a subtle smoky edge. Easy Grilled Scalloped Potatoes are a fuss-free side that tastes indulgent but uses pantry-friendly ingredients — ideal for weekend cookouts, potlucks, or a cozy weeknight when you want something comforting without baking indoors.
Why you’ll love this dish
This version of scalloped potatoes keeps all the creamy, cheesy comfort of the classic but moves the cooking outdoors. That brings a light char and a hint of smoke you don’t get from the oven. It’s also:
- Efficient: cooks in one grill-safe dish or a foil packet for minimal cleanup.
- Flexible: pairs with grilled proteins, roasted vegetables, or a simple salad.
- Crowd-pleasing: kids and adults alike love the creamy texture and melted cheese.
- Seasonal-friendly: great for summer barbecues, holiday cookouts, or any time you want to free up the oven.
“Creamy, smoky, and effortless — a new backyard favorite.” — a quick note from a backyard chef
How this recipe comes together
Overview: preheat the grill to medium heat so it reaches a steady 350–375°F. Toss thinly sliced potatoes with heavy cream, melted butter, and garlic powder. Layer the slices in a grill-safe baking dish or make a sealed foil packet. Top with shredded cheddar, seal tightly to trap steam, and grill for about 30–40 minutes until the potatoes are tender. Finish with fresh parsley for color and brightness.
Key ingredients
- 4 large potatoes, sliced thinly (use Yukon Gold or Russet; thin slices ensure even cooking)
- 1 cup heavy cream (can substitute half-and-half for a lighter result, but texture will be less custardy)
- 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor; pre-shredded works in a pinch)
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Notes: swap cheddar for Gruyère or Monterey Jack for a different flavor. If you want onions, add a thin layer of sliced yellow onion between the potato layers.
Step-by-step instructions
- Preheat the grill to medium heat and stabilize it at about 350–375°F. Oil the grill grates lightly.
- In a large bowl, pour in the heavy cream. Add the melted butter, garlic powder, a generous pinch of salt, and a few grinds of black pepper. Stir to combine.
- Add the thinly sliced potatoes to the bowl and toss until each slice is coated in the cream mixture.
- Arrange a layer of potato slices in a grill-safe baking dish or on a double sheet of heavy-duty aluminum foil (make a shallow tray if using foil). Continue layering until the potatoes are used. Pour any remaining cream mixture over the top.
- Sprinkle the shredded cheddar evenly across the top. Seal the dish with a tight-fitting lid or seal the foil into a well-sealed packet. This traps steam so the potatoes cook through.
- Place the dish or packet on the preheated grill. Cook for 30–40 minutes, checking for doneness after 25 minutes. The potatoes are ready when a knife or skewer slides through the center easily and the cheese is melted and bubbling.
- Remove from the grill, let rest for 5 minutes, then open carefully to avoid hot steam. Garnish with chopped parsley and serve.
What to serve it with
These scalloped potatoes are terrific beside grilled chicken, roasted turkey, or a simply seasoned steak substitute. For a lighter plate, pair with a crisp green salad dressed with lemon vinaigrette and grilled asparagus. To present: spoon onto a warmed plate, top with an extra sprinkle of cheese and parsley, and serve family-style so everyone digs in.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature no longer than 2 hours before refrigerating.
- Reheat: Warm slices in a 350°F oven (covered) for 15–20 minutes until heated through. On the grill, reheat covered over indirect heat for 10–15 minutes. Microwave reheating works for single servings (cover to retain moisture), but texture will be softer.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.
- Safety: Discard any cooked potatoes left at room temperature beyond two hours to avoid food-safety risks.
Pro chef tips
- Slice uniformly: Use a mandoline or a sharp knife to cut even 1/8-inch slices so everything cooks at the same rate.
- Don’t skimp on sealing: A tight foil seal keeps steam in; leaks slow cooking and dry the top.
- Layer flavor: Add a thin layer of sautéed onions or a sprinkle of smoked paprika between layers for extra depth.
- Test for doneness: Insert a skewer into the center — it should glide through easily. If the top browns too fast, move the dish to indirect heat or tent with foil.
- Cheese timing: If you want a browned top, uncover for the last 5 minutes of cooking. For fully melted, keep covered the whole time.
Creative twists
- Herb-forward: Mix chopped thyme and chives into the cream for a fresh profile.
- Cheesy blend: Swap half the cheddar for Gruyère for nuttiness.
- Veggie boost: Add thinly sliced mushrooms or bell peppers between layers for extra vegetables.
- Lighter option: Use half-and-half or a 50/50 mix of milk and a tablespoon of cornstarch to approximate creaminess with less fat.
- Single-serve packets: Make individual foil packets for easy portion control and faster reheating.
Common questions
Q: How long does prep and cook time take?
A: Prep is about 15–20 minutes (depending on slicing speed). Grill time is 30–40 minutes. Plan roughly 50–60 minutes total.
Q: Can I use thin-sliced russets or sweet potatoes?
A: Yes. Russets work well; they get very fluffy. Sweet potatoes will change the flavor and may need slightly longer to become tender.
Q: Will this get soggy on the grill?
A: Not if you seal it properly. The steam cooks the potatoes; a tight seal prevents moisture from escaping too fast and keeps the texture smooth rather than dry or burned.
Q: Can I make this ahead of time?
A: Yes. Assemble in a grill-safe dish, cover, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before grilling and expect an extra 5–10 minutes of cook time.
Q: Is it OK to use pre-shredded cheese?
A: Pre-shredded cheese contains anti-caking agents that can slightly affect melt quality, but it’s fine for convenience. For creamier melt, shred a block of cheese yourself.
Q: How do I check if potatoes are safe to eat after storing?
A: Observe smell and texture. If the dish smells off, has visible mold, or the texture is slimy, discard it. Otherwise, reheat to steaming hot (165°F internal) before serving.
Conclusion
If you want a smoky, crowd-pleasing side dish that keeps the house cool and the flavors rich, this grilled scalloped potatoes recipe is a winner — and you can see another outdoor take on the idea at Scalloped Potatoes on the Grill – Camp.Grill.Eat..
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Easy Grilled Scalloped Potatoes
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Creamy, cheesy scalloped potatoes cooked on the grill, giving them a subtle smoky flavor without heating up the kitchen.
Ingredients
- 4 large potatoes, sliced thinly (Yukon Gold or Russet)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the grill to medium heat and stabilize it at about 350–375°F. Oil the grill grates lightly.
- In a large bowl, mix the heavy cream, melted butter, garlic powder, salt, and pepper until combined.
- Toss the thinly sliced potatoes in the cream mixture until coated.
- Layer the potatoes in a grill-safe baking dish or on heavy-duty aluminum foil, pouring any remaining cream over the top.
- Sprinkle shredded cheddar over the top and seal the dish or foil tightly.
- Place on the preheated grill and cook for 30–40 minutes, checking doneness after 25 minutes using a knife or skewer.
- Let rest for 5 minutes, garnish with parsley, and serve.
Notes
Swap cheddar for Gruyère or Monterey Jack for different flavors. Onions can be added between potato layers.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American