Au Gratin Potatoes on the Grill Recipe
Potatoes Au Gratin are a quick and easy side dish to make on the grill or in the oven. Thinly sliced potatoes layered with butter, herbs and spices, and cheese We leave off the cream for a lighter potato casserole that goes well with any grilled dinner. It goes well with holiday dinners and other special occasions.
Au Gratin Potatoes on the Grill Recipe
Au Gratin Potatoes on the Grill Recipe is a simple and flavorful side dish that goes perfectly with your outdoor grilling.
Equipment
Ingredients
- 2 lbs russet potatoes
- 2 tbsp garlic powder
- 2 tbsp dried thyme
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 2 cups shredded cheddar cheese
- ¼ cup melted butter
Instructions
- Peel potatoes and place whole potatoes in a large pan and cover with cold water. Bring to a boil, cooking about 8 minutes. Drain and cool slightly.
- Slice potatoes into thin slices using a mandoline slicer or sharp knife.
- Place potato slices in a large bowl and cover with cold water, set aside for 5 minutes, drain and repeat for another 5 minutes. This process removes some of the starch and will help the potatoes maintain the slices while cooking and not turning to mush. Drain potatoes well.
- Layer potato slices in an even layer, slightly overlapping in a round casserole dish, baking pan or cast iron skillet that has been buttered.
- In a small bowl, combine the garlic, thyme, smoked paprika, salt and pepper.
- Sprinkle half of the spices over the potatoes. Top with half of cheese.
- Add another layer of potatoes and sprinkle with remaining spices.
- Melt butter and drizzle over the potatoes. Top with remaining cheese.
- Cover with aluminum foil.
- Place on a hot grill over indirect fire, cooking with the grill lid closed for about 45 minutes.
- Remove foil and check potatoes for doneness, cooking until potatoes are tender, keeping covered until potatoes are done.
- When potatoes are done, remove from grill. Uncover and rest about 5 minutes.
- Invert potatoes onto a serving platter or plate. Garnish with fresh herbs and slice into wedges to serve.
