Smoky Potato Gratin (For BBQ)

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“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.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

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