These grilled scalloped potatoes are an easy side dish that's cooked in your cast iron skillet. For this 5-ingredient dish, thinly sliced potatoes and onions are cooked in a cream sauce until soft and tender, with smoky caramelized edges.
Confession time. For years, I never really liked scalloped potatoes, even though we ate them frequently. I always found them kind of bland and the sauce seemed too runny and the potatoes too firm. (If you've tried my make-ahead roasted potatoes or smoked sweet potatoes, you already know that my preference is for soft creamy potatoes with crispy edges.)
My opinion completely changed when I made these scalloped potatoes on the grill. They were so simple to make, and the sauce thickened up and absorbed into the potatoes, creating a dish that was creamy, tender, and slightly smoky. At that point, the slightly caramelized edges were just a bonus. I was already sold and I'm guessing you will be, too.
Why You'll Love This Recipe
- There are only 5 ingredients and the entire dish is made in one skillet.
- You can make it in advance and reheat it before serving.
- They are the most tender and creamy potatoes imaginable.
Ingredients and Substitutions
- Potatoes--Use a medium-starch potato, such as Yukon Gold for this recipe. You can peel your potatoes if you want, but it's not necessary.
- Broth--I use chicken broth for this recipe because I always have some in the fridge, but you can use vegetable broth if you prefer, or if you want to keep the dish vegetarian.
- Cream--Use full fat whipping cream for these potatoes. Milk and light cream won't thicken up enough, and don't have the same richness.
- Thyme--If you don't have fresh thyme on hand, feel free to use dried. You'll need about ½ teaspoon total, if using dried thyme.
How to Make Scalloped Potatoes on the Grill
- Generously butter a 10-to 12-inch cast iron skillet.
- Shingle a layer of potatoes (about ⅓ of the total), overlapping them slightly, in the skillet. Top with ⅓ of the onions and ½ teaspoon fresh thyme. Season well with salt and pepper and repeat the layering to create 3 layers of potatoes and onions.
- Pour the broth and cream evenly over the potatoes.
- Cover tightly and grill over medium-low heat until cook until very tender when pierced with a knife.
Definitely. I recommend adding cheddar or a Swiss cheese, such as Gruyère. Simply grate about ¾ cup of cheese and sprinkle it over the top layer of potatoes before pouring the cream mixture over.
You sure can. Prepare and cook the scalloped potatoes on the grill up to 1 day before serving. Let them cool, then cover the skillet and store it in the fridge. When you're ready to serve them, heat the covered potatoes over medium heat until warmed through.
Use a medium-starch potato, such as Yukon Gold or other yellow potatoes. Don't use waxy potatoes, as they don't release enough starch to thicken the sauce, and avoid Russet potatoes as they don't hold their shape well.
Tips and Troubleshooting
- Be generous when buttering your skillet. The butter will add some fat and richness to the dish and plenty of butter means the potatoes won't stick.
- Use a mandoline to get evenly sliced potatoes, but always use the finger guard to avoid cutting yourself.
- Store leftover potatoes in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium-low heat until warmed through.
- This recipe is suitable for gluten-free diets. To make it vegetarian, use vegetable broth.
The Most Important Thing to Remember
The most helpful piece of advice I can give you when making these potatoes is to remember to season between each layer of potatoes. This is key to avoiding bland potatoes.
More Potato Recipes You'll Love
Tried This Recipe?
Scalloped Potatoes on the Grill
- 10-to-12-inch cast-iron skillet
- Butter for the skillet
- 2 pounds (908 g) Yukon Gold or yellow potatoes thinly sliced
- 1 medium yellow onion thinly sliced
- 1 ½ teaspoons fresh thyme leaves
- Salt and freshly ground black pepper
- ¾ cup whipping cream
- ¼ cup chicken broth
- Prepare a grill for medium heat (375°F), ideally with multiple burners on low.
- Butter a 10-to-12-inch cast iron skillet well.
- Arrange ⅓ of the potatoes in the skillet, overlapping slightly. Scatter ⅓ of the onion slices and ½ teaspoon fresh thyme leaves over the potatoes. Season well with salt and pepper.
- Repeat with the remaining potatoes, onions, and thyme to create two more layers, seasoning after each layer. You should have a total of three layers of potatotes.
- Combine the broth and cream in a measuring cup and pour over the potatoes. Try to do this gently so that you don't wash away the thyme and seasoning on top.
- Cover the skillet tightly with foil and place on the grill, ideally over a low burner. Close the grill and let the potatoes cook until they are very tender when pierced in the center with a knife, 30 to 40 minutes.
- Let the scalloped potatoes rest for 10 minutes before serving.
- Butter, butter, butter--Be generous when buttering your skillet. The butter will add some fat and richness to the dish and plenty of butter means the potatoes won't stick.
- Get evenly sliced potatoes--Use a mandoline to get evenly sliced potatoes, but always use the finger guard to avoid cutting yourself.
- Storage--Store leftover potatoes in a sealed container in the fridge for up to 3 days. Reheat in the microwave or in a skillet over medium-low heat until warmed through.
- Dietary--This recipe is suitable for gluten-free diets. To make it vegetarian, use vegetable broth.