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Briquette Scalloped Potatoes

 Briquette Scalloped Potatoes
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
16 ServingsPrep: 20 min. Grill: 70 min.


  • 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


  • Prepare grill or campfire for low heat, using 20-24 charcoal
  • briquettes or large wood chips.
  • 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.
  • 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.
  • 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).

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Briquette Scalloped Potatoes (continued)

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.