Barbecued Scalloped Potatoes

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Baking potatoes
1 lb	454g / 16oz	Red onion (large)
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped fresh rosemary, dill or parsley
1/2 cup	118ml	Creamed cottage cheese - (optional)
1/2 cup	73g / 2.6oz	Shredded cheddar cheese - (optional)
1/2 cup	118ml	Whipping cream - (optional)

Recipe Instructions

Cut potatoes into 1/2-inch thick slices. Slice onion thinly. Cut butter into small pieces.

On a 24-inch square of greased heavy duty foil, arrange half of the potato slices in single layer. Top with half of the onion. Dot with half of the butter. Sprinkle with salt and pepper to taste, then with some of the rosemary.

Spread with cottage cheese and sprinkle with cheddar (if using). Layer with remaining onions, salt and pepper to taste and rosemary. Top with layer of remaining potatoes; dot with remaining butter.

Fold foil over and seal 2 of the edges together with double fold. Tilting open end up slightly, pour in cream (if using); seal foil tightly.

Place on grill over medium-hot coals or medium setting; cover and cook for 20 minutes. Carefully turn package over and grill for 10 to 20 minutes longer or until potatoes are tender.

This recipe yields 4 servings.

Source:
Canadian Living Magazine, June 1990

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