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Briquette Scalloped Potatoes Recipe

Briquette Scalloped Potatoes Recipe

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. YIELD:16 servings


  • 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


  • 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).

Nutritional 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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mfn User ID: 8372 211089
Reviewed May. 27, 2012

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

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