Bbq Scalloped Potatoes Recipes

SCALLOPED POTATOES FOR THE BBQ

Steps:

• Preheat grill for medium heat.
• Layer sliced potatoes on aluminum foil with the onion, garlic, basil, and butter. Season with salt and pepper. Fold foil around the potatoes to make a packet.
• Place potato packet on heated grill over indirect heat, and cook for 30 minutes, or until potatoes are tender. Turn over packet halfway through cooking.

OVER THE FIRE SCALLOPED POTATOES

Steps:

• Preheat a grill for medium heat.
• Prepare 8 pieces of aluminum foil with vegetable cooking spray. Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. Season to taste with salt and pepper. Evenly divide the potato mixture among the squares of aluminum foil. Dot with butter. Fold into foil packets, sealing well.
• Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.

BBQ SCALLOPED POTATOES

Steps:

• Heat grill to medium heat.
• Microwave potatoes, carrots and water in microwaveable bowl covered with waxed paper on HIGH 5 to 7 min. or just until potatoes are crisp-tender; drain well. Mix 1/3 cup cheese and dressing. Add to potato mixture; mix lightly.
• Spoon onto center of large sheet of heavy-duty foil sprayed with cooking spray; fold to make packet. Place on upper shelf of grill.
• Grill 15 to 20 min. or until vegetables are tender. Cut slits in foil to release steam before carefully opening packet. Sprinkle potato mixture with parsley and remaining cheese.

BBQ SCALLOPED POTATOES

Steps:

• Preheat barbecue to medium heat. Place potatoes and carrots in microwaveable bowl. Add water; cover. Microwave on high 5-7 minutes, or unitl potatoes are crisp-tender; drain well. Meanwhile mix 1/3 cup Parmesan cheese and the dressing , Add to potato mixture; mix lightly.
• Spoon onto center of 20-inch long piece of heavy-duty foil sprayed with cooking spray. (or use a double layer of regular foil). Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Place on top self of barbecue.
• Grill 15-20 minutes or until vegetables are tender. Cut slits in fold to release steam. Open packet sprinkle potato mixture with parsley and the 1 tablespoons Parmesan cheese.

BARBECUE SCALLOPED POTATOES

Steps:

• Cook potatoes with 1 teaspoons salt in boiling water to cover, 30-40 minutes or until tender. Cool slightly; peel and slice. Set aside.
• Stir together remaining 1/2 teaspoons salt, soup, milk, barbecue sauce, and onion salt until blended.
• Layer half each of potato slices, barbecue sauce mixture, and cheese in a sprayed 2-quart baking dish. Repeat layers; sprinkle with paprika.
• Bake at 350°F for 45 minutes, or until golden.

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.