[Kitchen Witch]

Barbecued Scalloped Potatoes


Using a foil pan means no cleanup after you finish these crusty-bottom potatoes.


3 green onions, chopped
6 Yukon Gold potatoes (about 2 lb/1 kg total), peeled and sliced
2 tbsp (25 mL) all-purpose flour
1-1/4 cups (300 mL) hot milk
1 tbsp (15 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1 clove garlic, minced
3/4 tsp (4 mL) each salt and pepper
2 tbsp (25 mL) butter
2 tbsp (25 mL) chopped fresh parsley


Spread half of the green onions in greased 8-inch (2 L) square sturdy foil pan. Top with half of the sliced potatoes; repeat layers.

In bowl, whisk flour with 2 tbsp cold water; whisk in milk, thyme, garlic, salt and pepper. Pour over potatoes, pressing gently; dot with butter. Cover tightly with foil. (Make-ahead: Refrigerate for up to 4 hours.)

Place on grill over medium heat; close lid and cook until tender, about 45 minutes. Sprinkle with parsley.