Tested till perfect Barbecued Scalloped Potatoes

Barbecued Scalloped Potatoes

Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.


Source: Canadian Living Magazine: June 2003

Recipe4 out of 5 based on 4 ratings.
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  • Portion size 4


  • 3 3green oniongreen onions, chopped
  • 6 6Yukon Gold potatoYukon Gold potatoes, peeled and sliced (about 2 lb/1 kg total)
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/4 cups 1-1/4cupshot milk
  • 1 tbsp 1tbspchopped fresh thyme
  • 1 1clove garliccloves of garlic, minced
  • 3/4 tsp 3/4tspsalt
  • 3/4 tsp 3/4tsppepper
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspchopped fresh parsley
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Spread half of the green onions in greased 8-inch (2 L) square sturdy foil pan. Top with half of the sliced potatoes; repeat layers.

In bowl, whisk flour with 2 tbsp (25 mL) cold water; whisk in milk, thyme, garlic, salt and pepper. Pour over potatoes, pressing gently; dot with butter. Cover tightly with foil. (Make-ahead: Refrigerate for up to 4 hours.)

Place on grill over medium heat; close lid and cook until tender, about 45 minutes. Sprinkle with parsley.

Additional information :

Tip: For stability when cooking the scalloped potatoes on the grill, double-wrap base of foil pan with heavy-duty foil or use 2 foil pans.

Nutritional Information Per serving: about

cal 252 pro 6g total fat 7g sat. fat 5g
carb 41g fibre 3g chol 24mg sodium 538mg

% RDI:

calcium 11 iron 9 vit A 11 vit C 28
folate 14
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