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Briquette Scalloped Potatoes Recipe
Briquette Scalloped Potatoes Recipe photo by Taste of Home

Briquette Scalloped Potatoes Recipe

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Creamy and cheesy with a touch of garlic, these delicious potatoes make a great side dish for anything! Don’t worry about leftovers…there won’t be any. —June Dress, Boise, Idaho
TOTAL TIME: Prep: 20 min. Grill: 70 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Grill: 70 min.
MAKES: 16 servings

Ingredients

  • 5 pounds potatoes (about 6 large), peeled and thinly sliced
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1 large onion, chopped
  • 1/4 cup butter, cubed
  • 6 garlic cloves, minced
  • 2 teaspoons onion salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup milk

Nutritional Facts

3/4 cup equals 225 calories, 9 g fat (7 g saturated fat), 32 mg cholesterol, 463 mg sodium, 28 g carbohydrate, 2 g fiber, 8 g protein.

Directions

  1. Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
  2. Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
  3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
  4. Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover. Yield: 16 servings (3/4 cup each).
Originally published as Briquette Scalloped Potatoes in Taste of Home August/September 2009, p67

Nutritional Facts

3/4 cup equals 225 calories, 9 g fat (7 g saturated fat), 32 mg cholesterol, 463 mg sodium, 28 g carbohydrate, 2 g fiber, 8 g protein.

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mfn
Reviewed May. 27, 2012

made these at camp last summer, very good. we had none left over

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