Barbecued Scalloped Potatoes 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
  • Credits : Canadian Living Magazine: June 2003



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


  • Iron 9.0
  • Folate 14.0
  • Calcium 11.0
  • Vitamin A 11.0
  • Vitamin C 28.0
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Barbecued Scalloped Potatoes