Recipe: Grilled Cheesy Potatoes

The past few days have been filled with Hurricane Florence prep. I’ve been running all over picking up food and water while my husband filled up both our trucks, our generator, and our extra gas cans to hold our family over in case we lose power for a few days. He also refilled our propane tanks so we will be able to use our grill to make meals, even though I’m sure we will still get soaked in the process.

So, in honor of Hurricane Florence and the grill likely being our go-to for meals these next few days, I bring to you…… Grilled Cheesy Potatoes!

These grilled cheesy potatoes were always a favorite of my brother’s. He would request them almost weekly and my mother always delivered. This recipe is an easy weeknight side dish that requires basic ingredients you likely always have on hand.

INGREDIENTS

  • 5 lb bag Russet Potatoes – amount varies on how many people you are serving*
  • Onion (red or yellow) – peeled and diced
  • Sharp Cheddar Cheese – shredded
  • Fresh Parmesan Cheese
  • Paprika
  • Garlic Powder
  • Stick Butter
  • Milk (approx. 1/2 cup)
  • Salt and Pepper to taste
  • Grilling or Aluminum Foil

*Note: when I make these potatoes for dinner I typically use four small to medium potatoes. If you need an estimate, I would suggest 1.5 – 2 potatoes per adult at your table.

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DIRECTIONS

  1. Peel, wash and slice your potatoes into thin slices. Try to make sure their thickness is somewhat consistent to ensure even cooking.
  2. Lay out a piece of grill foil that is large enough to hold all your potatoes when folded in half.
  3. Coat the inside bottom of the tin foil with butter to help keep the potatoes from sticking to it.
  4. Start by layering the potatoes in rows, touching but not overlapping.
  5. Sprinkle with garlic powder, paprika, salt, and pepper.
  6. Sprinkle some sharp cheddar and parmesan cheese
  7. Add some onion.
  8. Repeat steps 4-7 until all potatoes are used.
  9. Once the final layer is complete, pour milk on top of the potatoes, add slices of butter to the top, then fold over the foil and roll/fold the sides.
  10. Use a fork to poke a few holes in the top to help vent.
  11. Turn your grill on medium to medium-low and cook potatoes for 30-45min depending on thickness/amount of potatoes.

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I served the potatoes alongside these delicious Chicken Pesto Roll-Ups that I found on Facebook. They were equally easy and a good way to change up your normal chicken dinner during the week. Enjoy 🙂

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One thought on “Recipe: Grilled Cheesy Potatoes

  1. jannyo13 says:

    Whenever I make these, I think of the pool days we spent at Grandpa & Grandma O’s. Grandpa would make his rotisserie chicken on his Weber Kettle (nothing has ever come close to the taste of his secret sauce!) and Grandma O would make these potatoes: simple but delicious!

    Like

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