Barbecue Gratin Potatoes
Total time: 40 minutes
You can do these in the oven, but the heat from the grill makes a delicious, slightly crispy cheese crust you will miss. With a little care you can get them out of the pan and onto a serving plate in one piece.
Ingredients:
- 2 medium potatoes, 300gr, 10.5oz
- 1 onion, 110gr, 3.9oz
- 1/2 cup Cheddar cheese, shredded Substitute Colby, or other 'yellow' cheese. 60gr, 2.1oz
- 1/4 cup chicken broth, 56gr, 2oz
- 1 tsp Worcestershire sauce, 5.5gr, .2oz
- 1 tbs olive oil, 13.5gr, 4.8oz
Instructions:
- Thinly slice potatoes and onion.
- Swirl oil in a small metal or foil pan to cover the bottom.
- Layer 1/2 of the potatoes, then onions and top with the remaining potatoes.
- Mix broth and Worcestershire and pour over potatoes.
- Top with cheese.
- Cover with foil and cook over indirect heat on barbecue grill about 30 minutes, or until done, checking periodically to make sure they don't dry out and burn.
- Or bake in 400F (200C) about 45 minutes.
Note: If you don't have a metal or foil pan you can make a packet out of a double layer of foil. Brush with oil, including the part you will fold over.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 644 / 322 Total Carbohydrates: 65 / 32.5 Dietary Fiber: 9 / 4.5 Total Fat: 34 / 17 Saturated Fat: 15 / 7.5 Cholesterol: 64 / 32 Protein: 23 / 11.5 Calcium: 500 / 250 Sodium: 538 / 269 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
