briquette scalloped potatoes

• Prep: 20 min. Grill: 70 min.
• Yield: 16 Servings

20 70 90

Ingredients

• 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

Directions

• Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
• 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.
• 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.
• 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 equals 225 calories, 9 g fat (7 g saturated fat), 32 mg cholesterol, 463 mg sodium, 28 g carbohydrate, 2 g fiber, 8 g protein.