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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
  • Total Time
    Prep: 20 min. Grill: 70 min.
  • Makes
    16 servings (3/4 cup each)


  • 5 pounds potatoes (about 6 large), peeled and thinly sliced
  • 3 cups 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 whole 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.
Nutrition Facts
3/4 cup: 225 calories, 9g fat (7g saturated fat), 32mg cholesterol, 463mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 8g protein.

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