Creamy BBQed Scalloped Taters
Creamy BBQed Scalloped Taters
2 ½ pounds baking potatoes, sliced (1.2kg)
1 large white onion, sliced
2 tablespoons butter (30ml)
½ cup cheddar cheese, shredded (125ml)
½ cup Parmesan, grated (125ml)
1 tablespoon fresh rosemary, chopped (15ml)
1 tablespoon fresh thyme, chopped (15ml)
½ cup whipping cream (125ml)
Salt to taste
Freshly ground black pepper to taste
Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes)
Cut the potatoes into 1/4-inch thin slices. Slice onion thinly. Place butter in a saucepan over low to heat to melt.
On a 24-inch square of heavy-duty aluminium foil, arrange half of the potatoes and half the onion in a single layer (potatoes underneath and onions on top). Brush the layer generously with melted butter and season with salt and pepper.
Spread the layer with cottage cheese, then sprinkle the cheddar and Parmesan cheeses. Add the remaining onions. Sprinkle freshly chopped rosemary and thyme on top of the onions. Add the last layer of potatoes and brush with more butter.
Fold the foil over and seal 2 of the edges together with a double fold. Pour in the cream and seal the foil closed.
Preheat the barbecue to medium-high heat 350°F/175°C. Place the potato package directly over the heat source and cook for 25-30 minutes.
Serve as a scrumptious side dish.
Yield: Makes 4 servings
2 ½ pounds baking potatoes, sliced (1.2kg)
1 large white onion, sliced
2 tablespoons butter (30ml)
½ cup cheddar cheese, shredded (125ml)
½ cup Parmesan, grated (125ml)
1 tablespoon fresh rosemary, chopped (15ml)
1 tablespoon fresh thyme, chopped (15ml)
½ cup whipping cream (125ml)
Salt to taste
Freshly ground black pepper to taste
Bring a pot of water to boil and place corn husks in water until bright green or pliable. (about seven minutes)
Cut the potatoes into 1/4-inch thin slices. Slice onion thinly. Place butter in a saucepan over low to heat to melt.
On a 24-inch square of heavy-duty aluminium foil, arrange half of the potatoes and half the onion in a single layer (potatoes underneath and onions on top). Brush the layer generously with melted butter and season with salt and pepper.
Spread the layer with cottage cheese, then sprinkle the cheddar and Parmesan cheeses. Add the remaining onions. Sprinkle freshly chopped rosemary and thyme on top of the onions. Add the last layer of potatoes and brush with more butter.
Fold the foil over and seal 2 of the edges together with a double fold. Pour in the cream and seal the foil closed.
Preheat the barbecue to medium-high heat 350°F/175°C. Place the potato package directly over the heat source and cook for 25-30 minutes.
Serve as a scrumptious side dish.
Yield: Makes 4 servings
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