Grilled Scalloped Potato Packets
Elevate your barbecue game with these irresistible Grilled Scalloped Potato Packets! Featuring thinly sliced Yukon Gold potatoes layered with a luscious blend of heavy cream, sharp cheddar, and nutty Parmesan, this recipe is a creamy, cheesy delight wrapped in foil for ultimate ease and flavor. Infused with the aromatic goodness of fresh thyme, minced garlic, and a touch of butter, these individual potato packets cook to tender perfection right on your grill in just 30 minutes. Perfect for summer cookouts or an outdoor family dinner, these portable side dishes are as convenient as they are delicious. Plus, cleanup is a breeze—no dishes required! Whether served straight from the foil or plated with a sprinkle of extra thyme, these grilled potatoes are sure to be the star of your next gathering.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Butter, unsalted
- 1 tablespoon Olive oil
- 2 sheets (approximately 12x18 inches) Aluminum foil
Instructions
Preheat your grill to medium-high heat (about 375°F to 400°F).
Wash and thinly slice the Yukon Gold potatoes into 1/8-inch rounds. Ensure they are evenly sliced for consistent cooking.
In a mixing bowl, combine the heavy cream, shredded cheddar cheese, grated Parmesan cheese, minced garlic, fresh thyme, salt, and ground black pepper. Stir until well mixed.
Lay out the two sheets of aluminum foil on a flat surface. Brush each sheet lightly with olive oil to prevent sticking.
Divide the potato slices evenly between the two foil sheets, slightly overlapping the slices to form layers.
Pour the cream and cheese mixture evenly over the potatoes in each packet.
Dot the top of each packet with 1 tablespoon of butter.
Fold the foil over the potatoes to create a sealed packet. Ensure the edges are tightly sealed to prevent any leaks.
Place the foil packets on the preheated grill. Close the grill lid and cook for 25-30 minutes, flipping the packets halfway through, until the potatoes are tender and the cheese is melted.
Carefully remove the packets from the grill using tongs and let them rest for 2-3 minutes before opening.
Serve directly from the packets or transfer to a plate. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 96.8 g | 484% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 3899 mg | 170% | |
| Total Carbohydrate | 147.6 g | 54% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 5.5 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1371 mg | 105% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3518 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
