Briquette Scalloped Potatoes

Briquette Scalloped Potatoes


5 lb. potatoes peeled and thinly sliced (about 6 large potatoes)
3 C. shredded Cheddar cheese
1 large onion chopped
1/4 C. butter cubed
6 garlic cloves minced
2 t. onion salt
1/2 t. salt
1/2 t. pepper
1 C. milk


Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy duty aluminum foil; add half of the potatoes. Top with 1 1/2 C. cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over top.

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