Cooky Jason’s World Famous Grilled Scalloped Potatoes
I love these. And they’re quite simple to make, even with the extra step of grilling the potatoes first. But that’s important here. Grilling the potatoes takes an ordinary batch of scalloped potatoes to a new level with that coveted grilled/smoked flavor we all love. And while I don’t usually use ANYTHING out of a can, making cream of mushroom soup from scratch is a bit of a long process, so taking some help from the store here is OK in my book.
- 6-7 medium-sized potatoes. Russets, or Yukon Golds if you can get them
- 8-9 green onions, sliced
- 1 10oz can condensed cream of mushroom soup
- 1 ½ cup shredded cheddar cheese
- 1 cup crumbled (cooked) bacon
- 1 cup sliced and sautéed mushrooms
- ½ cup butter
- 6 to 7 cloves of garlic, crushed and diced
- Salt and pepper to taste
To start, slice the potatoes into about 1/8 inch slices. Toss them with a little olive oil and salt and grill them over medium heat for about 3 minutes per side. They don’t need to be cooked through at this point. Remove from grill and set aside.
Combine the soup, cheese, green onions, garlic, bacon, mushrooms, and salt/pepper in a bowl. Now at this point you can a couple ways. What I like to do is use a disposable aluminum roasting pan. Select the appropriate size. Spread the potatoes in an even layer on the bottom and cover with the soup mixture. Distribute some pads of butter over the top. Cover the pan with foil and place back on the grill for about 25 to 30 minutes. Be careful when removing the foil and watch for the hot steam. Serve…
The other way is to make up individual foil packets. This batch size will be about 8 servings. Just tear 8 pieces of foil about 10 inches long and evenly distribute the grilled potatoes and soup mixture into each one. Top with butter and close to seal. Same cook time. Done!
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