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–+ servings
A cast iron skillet filled with scalloped potatoes with sprigs of thyme on top.

Scalloped Potatoes on the Grill

A woman's face.Angie Zoobkoff
These grilled scalloped potatoes are creamy and tender, with slightly smoky caramelized edges. They're an easy side dish with just 5 ingredients.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 234 kcal

Equipment

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1portionCalories: 234kcalCarbohydrates: 42.1gProtein: 6gFat: 8.8gCholesterol: 21mgSodium: 57mg
Keyword creamy potatoes, grilled potatoes, grilling vegetables, scalloped potatoes
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