Barbequed Scallop Potatoes


Ease of preparation rating: Easy

Yield: 6 servings


2 tablespoons (30 ml) butter
2 ½ pounds (1.2 kg) sliced baking potatoes
1 large white onion, thinly sliced
Salt and ground black pepper
½ cup (120 ml) cottage cheese
½ cup (120 ml) shredded cheddar cheese
½ cup (120 ml) grated Parmesan
1 tablespoon (15 ml) chopped fresh rosemary
½ cup (120 ml) whipping cream


Preheat the barbeque to 350 F (175 C).

Place butter in a saucepan over low to heat to melt.

Cut the potatoes into 1/4-inch (0.6 cm) thin slices.

Slice onion.

On a 24-inch (60 cm) square of heavy-duty aluminum foil, arrange half of the potatoes in a single layer followed by half of the onions in a single layer.

Brush generously with melted butter and season with salt and ground black pepper.

Spread a layer of cottage cheese, then sprinkle the cheddar and Parmesan cheeses.

Add the remaining onions and sprinkle with rosemary.

Add the last layer of potatoes and brush with more butter.

Fold the foil over and seal 2 of the edges together with a double fold.

Pour in the cream and seal the foil closed.

Place the potato package directly over the heat source and cook for 25-30 minutes.

Serve with Roasted Beets (see recipe).


Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.