Quick and easy, these creamy grilled scalloped potatoes are flavorful and colorful!
3 cups very thinly sliced peeled potatoes*
1 cup very thinly sliced carrots
1 cup thinly sliced onion
3/4 cup mayonnaise, Miracle Whip salad dressing, OR sour cream**
4 ounces (1 cup) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tablespoon dried parsley
1 teaspoon salt
dash of pepper
1. Preheat grill (we pre-heat our Weber Q grill on HIGH for 10 minutes). While grill is heating, combine the mayonnaise, cheeses, parsley, salt, and pepper in a large mixing bowl, stirring to mix well. Stir in the potatoes, carrots, and onion, coating with the creamy mixture.
2. Pull out two long pieces of heavy-duty aluminum foil (or use a double layer of regular foil if you don't have heavy-duty foil) -- about 20 inches each in length. Spray foil with oil or grease with butter.
3. Spoon potato mixture evenly in the two foil pieces and bring up sides, folding to seal while leaving some air space in the foil if possible. Crimp ends and fold to seal.
4. Grill potato packets at MEDIUM heat for 15 minutes, using the top shelf of the grill (if your grill has a top shelf -- ours doesn't). Turn packets over and grill 15 minutes longer, until potatoes are tender. Serve hot! :)
*Yukon Gold are my favorite kind and are what I used in the pictures here. :)
**I prefer to use mayonnaise. Sour cream works but can be a little more watery.
These packets can be assembled and refrigerated until ready to use. (Remove from fridge about 30 minutes before grilling, to bring up to room temperature.)
These potato packets can also be baked in the oven. I've only tried that once, at 375 degrees for about 50 minutes. Allow extra time and check for doneness if you decide to do these in the oven, since I have not experimented a lot with doing that (yet!). :)
This is such a simple way to prepare scalloped potatoes! I was surprised that the potatoes were tender after just 30 minutes. I love the flavor of the grilled creamy cheesy potatoes. These grilled scalloped potatoes make a quick summer side dish. I grill them before we grill the main meal, since the two packets take up quite a bit of space on the grill, and take 30 minutes to cook. The finished potatoes stay hot in the foil packets while we grill some meat for the meal.
Joshua strongly prefers these potatoes made without the sliced carrots. I love the carrots with the potatoes though! :)
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