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Grilled Scalloped Potatoes

Grilled Scalloped Potatoes offer a creamy, smoky twist on the classic dish, perfect for summer cookouts and family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 lb potatoes, peeled and sliced into 1/8-inch rounds Opt for Yukon Gold or Russet for their creamy texture and flavor.
  • 1 medium onion, thinly sliced into half-moons Sweet onions work great here!
  • 2 1/2 tsp fresh thyme Fresh is key, but dried thyme can be used in a pinch.
  • 1 1/2 tbsp unsalted butter Make sure it's at room temperature for easy greasing.
Cream Mixture
  • 3/4 cup heavy cream Look for high-quality cream for the best richness.
  • 1/3 cup broth Vegetable or chicken broth can be used interchangeably.
  • 1/2 tsp garlic powder Adds a wonderful depth of flavor.
Seasoning
  • Salt and black pepper Season to taste.

Method
 

Preparation
  1. Start by peeling the potatoes and slicing them into thin 1/8-inch rounds. A mandoline slicer is excellent for achieving uniform slices.
  2. Thinly slice the onion into half-moons, and measure out your fresh thyme. Having everything ready makes the assembly a breeze!
Grill Setup
  1. Preheat your grill to 375 degrees F. Make sure to clean the grill grates for that perfect non-stick experience.
Greasing Skillet
  1. Take a cast-iron skillet or a grill-safe baking dish and grease it generously with room temperature unsalted butter.
Layering Ingredients
  1. Begin with 1/3 of the sliced potatoes, followed by 1/3 of the sliced onions, and 3/4 tsp of thyme. Season with a sprinkle of salt and pepper.
  2. Repeat this layering process two more times, finishing with a layer of potatoes on top.
Cream Mixture Preparation
  1. In a bowl, whisk together the heavy cream, broth, and garlic powder.
Combine and Grill
  1. Pour the cream mixture over the layers, ensuring everything is well coated.
  2. Cover the skillet tightly with aluminum foil.
  3. Place the covered skillet on the grill and cook for 30 to 40 minutes, checking for doneness at the 30-minute mark.
Finishing Touches
  1. Once tender, remove the skillet from the grill and let it rest, uncovered, for 10 minutes before serving.

Notes

Use organic ingredients where possible for the best flavor. For a dairy-free option, substitute coconut cream and vegetable broth. Leftover Grilled Scalloped Potatoes can be stored in an airtight container in the fridge for up to 3 days.