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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 252 |
| pro | 6 g |
| total fat | 7 g |
| sat. fat | 5 g |
| carb | 41 g |
| fibre | 3 g |
| chol | 24 mg |
| sodium | 538 mg |
| % RDI: | - |
| calcium | 11% |
| iron | 9% |
| vit A | 11% |
| vit C | 28% |
| folate | 14% |
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3 green onions, chopped
6 Yukon Gold potatoes (about 2 lb/1 kg total), peeled and sliced
2 tbsp (25 mL) all-purpose flour
1-1/4 cups (300 mL) hot milk
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) butter
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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
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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.
Source
Canadian Living Magazine: June 2003
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