Briquette Scalloped Potatoes

1. 1

   Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.

2. 2

   Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.

3. 3

   Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.

4. 4

   Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.

* Per serving · 4 servings · Values may vary.

No additional tips available.