Barbecued Scalloped Potatoes
This recipe makes 4 servings
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 |
Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.
Ingredients
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 :
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
- Keywords : Dinner; Sides; Vegetarian; Grill/Barbecue; Potatoes; Milk; Green onions;
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