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