Smoky Potato Gratin For BBQ) Recipe - Food.com

Font Size:
A
A
A

Smoky Potato Gratin (For BBQ)

By Dr. Jenny on July 27, 2010

Recipes Like This

More Recipes Like This

Recipe Collections

3,559 recipes

205 recipes

226 recipes

1,856 recipes

1,199 recipes

Related Categories

Add This Recipe To:

Ingredients:

Servings:

kosher salt, to taste
2 1/2 lbs yukon gold potatoes, peeled, sliced 3/16-inch thick on a mandoline
2 garlic cloves
8 tablespoons unsalted butter
1 tablespoon fresh flat-leaf parsley, chopped
1 teaspoon chopped fresh thyme
freshly ground pepper, to taste

Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 1 1/4 hr

1 Bring a large pot of water to a boil over high heat. Salt the water. Add the potato slices and cook until they are slightly softened but not completely tender, about 8 minutes. Drain the potatoes well and let cool.
2 Prepare a charcoal or gas grill for indirect grilling over medium-high heat.
3 Using the side of a chef's knife, smash the garlic cloves and sprinkle with a generous pinch of salt. Continue smashing and scraping the garlic into a paste.
4 In a small saucepan over medium heat, melt the butter. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.
5 Spray a mesh grill pan with nonstick cooking spray. Place 2 potato slices in the center of the grill pan, then create 2 separate rings of potato slices: Starting with the inner ring, arrange the slices, slightly overlapping the center slices as well as the previous slice, to create a fanned effect. Then form an outer ring of potato slices, slightly overlapping the inner ring.
6 Brush the first layer of potatoes with some of the garlic-herb butter and season with salt and pepper. Repeat to create a second layer on top of the first one. Brush the top layer with garlic-herb butter and season with salt and pepper.
7 Transfer the grill pan to the center of the grill and cover the grill. Cook, basting the potatoes with garlic-herb butter every 10 minutes, until they are tender and browned on top, 35 to 45 minutes.

? Have a question about this recipe? Ask the community.

Spot an error? Submit a correction.

Print This Recipe

Next Recipe:

Ham and Gruyere Potato Gratin

By Galley Wench

Ratings & Reviews:

Enjoy this recipe? Be the first to write a review!

About This Recipe

Smoky Potato Gratin (For BBQ)

By Dr. Jenny

on July 27, 2010
ID #433321

DH and I made this recipe on the BBQ last night to accompany Grill Roasted Chicken with Chimichurri Rojo. From Williams-Sonoma. We enjoyed the potatoes very much. We easily halved the recipe, but still used 2 garlic cloves. We also used salted butter and this was fine.

Contact This Chef Favorite This Chef