BBQ Scalloped Potatoes: A Smoky Twist on a Classic Comfort Food

There’s something about the scent of potatoes cooking that instantly transports me back to my grandmother’s kitchen. I can almost see her now, carefully layering thinly sliced potatoes in a baking dish, the creamy aroma filling the air. While her traditional scalloped potatoes were a masterpiece, I’ve always been drawn to experimenting with new flavors and techniques, and this BBQ version is a happy result. The smoky char from the grill elevates the humble potato to a whole new level of deliciousness, making it the perfect side dish for any summer barbecue.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 2 cups thinly sliced peeled potatoes (about 1/4 inch thick)
• 1 cup thinly sliced carrot
• 1/2 cup water
• 1/3 cup plus 1 tbsp. parmesan cheese, grated, divided
• 1/3 cup Miracle Whip
• 2 tablespoons fresh parsley, chopped

Equipment Needed

• Microwaveable bowl
• Colander
• Large spoon
• Heavy-duty aluminum foil (or regular foil, doubled)
• Cooking spray
• Barbecue grill

Instructions

1. Preheat your barbecue to medium heat. Getting the grill to the right temperature is crucial for even cooking. You want the potatoes to cook through without burning the foil.

2. In a microwaveable bowl, combine the thinly sliced potatoes and carrots. Add the water, then cover the bowl.

3. Microwave on high for 5-7 minutes, or until the potatoes are crisp-tender. Be careful not to overcook them at this stage; they should still have a slight bite. This pre-cooking step ensures they’ll be perfectly tender on the grill.

4. Drain the potato mixture well in a colander to remove any excess water. This will prevent the final dish from being soggy.

5. In the same bowl, mix together 1/3 cup of the Parmesan cheese and the Miracle Whip. This creamy, cheesy mixture will coat the potatoes and add richness to the dish.

6. Add the cheese mixture to the drained potato mixture and mix lightly to combine. Be gentle so you don’t break the potato slices.

7. Spray a 20-inch long piece of heavy-duty foil with cooking spray. (Alternatively, use a double layer of regular foil.) The foil packet is essential for grilling the potatoes, as it traps the heat and steam, cooking them evenly.

8. Spoon the potato mixture onto the center of the prepared foil.

9. Bring up the foil sides and double fold the top and ends to seal the packet, leaving room for heat circulation inside. It’s important to create a tight seal to trap the steam, but don’t pack the potatoes too tightly.

10. Place the foil packet on the top shelf of the barbecue. This indirect heat helps prevent burning.

11. Grill for 15-20 minutes, or until the vegetables are tender. The cooking time may vary depending on your grill, so check for doneness after 15 minutes. The potatoes should be easily pierced with a fork.

12. Carefully cut slits in the foil fold to release the steam. Be cautious when opening the packet, as the steam will be very hot.

13. Open the packet and sprinkle the potato mixture with the fresh parsley and the remaining 1 tablespoon of Parmesan cheese. This adds a fresh, vibrant finish to the dish.

Expert Tips & Tricks

• For a deeper smoky flavor, add a few wood chips (hickory or mesquite work well) to your grill’s smoker box.
• To save time, you can prep the potato mixture ahead of time and store it in the refrigerator for up to 24 hours. Just assemble the foil packet right before grilling.
• If you don’t have a barbecue, you can bake the foil packet in a preheated oven at 350°F (175°C) for 20 minutes, or until the potatoes are tender.
• For a richer flavor, substitute heavy cream or half-and-half for the water in the microwave step.

Serving & Storage Suggestions

Serve the BBQ Scalloped Potatoes immediately after grilling for the best flavor and texture. The fresh parsley and extra Parmesan cheese add a beautiful visual appeal. This dish pairs perfectly with grilled chicken, steak, or hamburgers.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also microwave them, but the texture may be slightly softer. Reheating in the foil packet retains the moisture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	70.4 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	1.7 g	2%
Saturated Fat	1 g	4%
Cholesterol	4.9 mg	1%
Sodium	101.6 mg	4%
Total Carbohydrate	10.8 g	3%
Dietary Fiber	1.7 g	6%
Sugars	1.3 g	N/A
Protein	3.4 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Cheesy Overload: Add shredded cheddar, Monterey Jack, or Gruyere cheese to the potato mixture for an extra cheesy flavor.
• Spicy Kick: Include a pinch of red pepper flakes or a dash of hot sauce to the Miracle Whip mixture for a spicy twist.
• Smoked Paprika: Substitute smoked paprika for regular paprika for an even smokier flavor.
• Herbed Delight: Add other fresh herbs like thyme, rosemary, or chives to the potato mixture for added flavor.
• Garlic Lover’s Version: Mix in a clove or two of minced garlic to the potato mixture before grilling.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of cheese?
A: Absolutely! Parmesan adds a nutty flavor, but you can easily substitute it with cheddar, Gruyere, or any other cheese that melts well.

Q: Can I use regular mayonnaise instead of Miracle Whip?
A: While Miracle Whip provides a tangy sweetness, regular mayonnaise will work as a substitute. You might want to add a pinch of sugar or a splash of vinegar to mimic the tanginess.

Q: Can I add other vegetables to this dish?
A: Yes! Sliced onions, bell peppers, or mushrooms would be delicious additions. Just make sure to slice them thinly so they cook evenly.

Q: How can I tell if the potatoes are done?
A: The potatoes are done when they are easily pierced with a fork. Be careful not to overcook them, or they will become mushy.

Q: Can I make this ahead of time and grill it later?
A: You can assemble the foil packet ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to grill it as close to serving time as possible for the best texture.

Final Thoughts

I hope this BBQ Scalloped Potatoes recipe inspires you to fire up your grill and experiment with new flavors. It’s a simple yet satisfying dish that’s sure to impress your family and friends. Whether you’re hosting a backyard barbecue or just looking for a flavorful side dish, this recipe is a guaranteed crowd-pleaser. Don’t be afraid to experiment with different cheeses, herbs, and spices to create your own unique twist. Enjoy, and be sure to share your feedback! Perhaps pair it with some grilled corn on the cob and a refreshing glass of lemonade for the ultimate summer meal.