Cindi's Scalloped Potatoes BBQ style

Outdoor cooking’… this is how I roll at the moment.  We  have had a flood in our house!!  EEEKKK….. As one friend has said..my house looks like a Tsunami hit it.  Through it all, we still have to eat.  We are going on a couple weeks of eating out and snacking on random things.  (I do love these random things…. cheese, crackers and wine).  No complaints! However, you do get to a point where you just want a good home cooked meal.

Yesterday, I finally felt inspired to create…. so, for me… that means cooking.  I remembered I had a cast iron pan that I store in the oven and …. the movers did not take it to storage!  It is a big one, so off to Cookin stuff for an 8 inch, pre seasoned cast iron skillet.  I am ready for the challenge.  My meal plan is steamed broccoli, scalloped potatoes and ribeye steaks.  While in Bristol Farms shopping for my ingredients, I found a fabulous loaf of french bread that Bristol had lovingly smothered with a most scrumptious garlic spread.  At checkout, the girl said to me… you will never eat garlic bread anywhere else after you have this.  She was right!  I head home thinking about how I will achieve cooking this meal, for me, the bbq is NOT my area of expertise and … having dined upon many many scrumptious bbq’d meals at the fabulous one and only Sonia Margarita’s awe inspiring home…. I know it can be a most incredible meal. These potatoes were amazing!

Ok, I must be truthful, I was exhausted at the end.  I would really only recommend this if you have easy access to a sink for clean up!  Since I had a flood in my home, no working water downstairs…. I can not tell you how many trips I made up and down those stairs last night to clean up this meal!  In my frustration, I broke three nails!!!!!  I think we will eat dinner out from here on.  I don’t know how people clean up when camping.  Back and forth to a river for clean up?  OMG!!!!

 

 

4 large Yukon Gold Potatoes

3 tbsp butter cut into little pieces

3/4 cup cream

1/2 cup grated parmesan cheese

3 tbsp mined fresh rosemary

1 tbsp marjoram

1 tsp kosher salt (Penzeys)

1/2 black pepper  (Penzeys… I love their tellicherry ground pepper)

1 tsp paprika (for that added smokey flavor… this is bbq after all!)

Preheat BBQ to 400.  I purchased a new temp gauge just to be sure.  It is placed directly on the bbq grate and can remain through the whole cooking process.  It goes to 700 degrees.. YOU NEED HIGH TEMP GAUGE FOR BBQ.  BBQ’s get realllllly hot.

Cut potatoes into 1/8 inch slices.  (I have always used a mandolin, but since that is in storage, I just cut with a knife and it was surprisingly easy!)  Layer 1/3 of your sliced potato into 8 inch cast skillet.

Pour 1/3 of your cream over the potatoes.  Sprinkle 1/3 of the parmesan cheese, 1 tbsp rosemary, 1 tsp of the marjoram, sprinkle salt and pepper.

Begin a new layer of potato and repeat process above over second layer.

More potato layer and pour and sprinkle all remaining ingredients.  Sprinkle paprika over top and place into preheated BBQ.  Close bbq lid.

 

 

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