Barbecued Scalloped Potatoes

Author: Canadian Living

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

  • Portion size 4 servings

Ingredients

  • 3 green onions chopped
  • 6 Yukon Gold potatoes peeled and sliced (about 2 lb/1 kg total)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup hot milk
  • 1 tablespoon chopped fresh thyme
  • 1 clove garlic minced
  • 3/4 teaspoons salt
  • 3/4 teaspoons pepper
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 538 mg
  • Protein 6 g
  • Calories 252.0
  • Total fat 7 g
  • Cholesterol 24 mg
  • Saturated fat 5 g
  • Total carbohydrate 41 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Barbecued Scalloped Potatoes