Campfire Potatoes au Gratin on the Grill Recipe (Sip Bite Go)
Campfire potatoes au gratin on the grill can be made in foil for a camping trip or in a cast iron pan on a grill. This simple scalloped potatoes recipe is packed with enticing flavor from the garlic and tasty gruyere cheese. I dare you not to finish this easy campfire potato dish recipe in one sitting.
Slice the potato and red onion to uniform 1/8 inch slices using a mandolin.
Make the sauce. On the stove in a pan on medium heat, combine heavy cream, parsley, and paprika. Let the sauce simmer for 5 minutes while regularly stirring. Reduce heat to medium-low for an additional 5 minutes.
Grease the bottom of a medium sized cast iron skillet with some butter. In a bowl, season potatoes with garlic, salt, red chili flakes, and one tbsp of parsley. Arrange potatoes and red onions in the cast iron skillet, alternating 2 inches of potatoes with 1-2 sections of red onions. Once potatoes and onions are tightly packed, pour the cream sauce over the ingredients. Do not overflow the cast iron skillet. The sauce will bubble up as it cooks.
Drizzle the melted butter over the potatoes and cover the cast iron skillet with foil. Add them to a grill or fire, not directly over heat. The potatoes will take about one hour to cook. You may not have accurate temperature information, so keep checking the potatoes at the 45 minute mark to see if they are done. Once potatoes can be pierced with a fork, they are ready.
Once you can stick a fork in them, the potatoes are ready for the final touch. Remove the foil and sprinkle gruyere cheese on top. Cook, uncovered for 5 minutes or until cheese bubbles. Take off the heat and sprinkle remaining parsley on top.
It's important to slice the potatoes evenly, which can be achieved with a mandolin. Aim for potatoes sliced 1/8 inch thick
To bake these in the oven, cook them at 375 degrees in a casserole dish for about an hour until the potatoes are tender enough to pierce with a fork