Recipe by cookin'mama
"This is a great potato casserole for the grill. Clean up can't get any easier than just tossing the foil! These can also be baked in a 350 degree oven if space on the grill is at a premium. Don't be tempted to skip the celery seed, it's what makes these unique."
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1 1/2 cups
medium potatoes, peeled and cubed
chopped green bell pepper
Really loved these potatoes, super easy and loved the flavor. I didnt use quite the amount of green pepper, just because we arent really crazy about a strong green pepper taste. Otherwise, I followed the recipe exactly. Super easy clean up too . . . will definitely fix again!!!
After reading the reviews about this being bland I spiced it up a bit with some garlic and tyme. It was still bland. I might try this again with more aggressive spicing and some spicy sausage as I liked the consistency.
Fabulous! Loved, loved this recipe ~ everyone did. Made just as written but with 4 green onions for the green pepper. This is reminiscent of scalloped potatoes, but with a very unique and delicious twist. I would use the oven next time, as the sauce leaked out of the (well sealed) foil which made turning the packet impossible, so I had issues with the whole thing sticking terribly to the foil. I would cover my casserole pan the entire time they're in the oven though, as I wouldn't want to compromise the incredible creaminess and flavor of the sauce and potatoes ~ this must be due to the 'steaming' these get in the foil packet. Thanks for submitting a great recipe.
I'm not sure why others found it bland... We thought it was perfect served with "Kickin' Crunchy Oven 'Fried' Chicken". For the sauce I added garlic powder and used a combination of browned flour and all-purpose. Also added sliced mushrooms, red bell pepper and green onions. We sliced the potatoes instead of dicing. We baked it in the oven at 350F for an hour, covered with aluminum foil. We think it might get more kick from some grainy Dijon mustard. EDIT: Made it again, and it's way better! I sauteed about two teaspoons of minced garlic in the butter before adding the rest of the sauce ingredients. I did let the flour lightly brown. I added about one or two tablespoons of grainy (or old-fashioned) Dijon mustard. The sauce will initially taste salty on its own, but once added to the potatoes and whatever other veggies you're using that saltiness will dissipate. It is so good made this way! The second time we cooked in the oven with a roast that was rubbed with Dijonnaise (a combination of Dijon mustard and mayonnaise) and 'All-Around Spice Rub' from AR. We did slice it up as it was not down after an hour then browned the slices in a pan. Moist and juicy, even the next day. YUM.
This was good, and so easy! I bought the wrong pepper- a red one instead of green, but just used it anyway, and it was good in there. The potatoes were cooked to perfection in the time stated in the recipe. The white sauce was easy to make; this one is hard to mess up!
Made these for Recipe Group. I didn't want to heat the grill up, so cooked them in the oven. They were just ok. Son didn't like them. Wasn't a whole lot of flavor, just kind of bland. I added just a little ivory/red bell pepper, it really came through strong for some reason. Thanks anyway!
This was the dish Recipe Group chose last week, and my husband and I loved it. I added garlic powder only because so many reviewers said it needed it. I baked it, covered, in a 425 degree oven for about 40 minutes.
this was so easy to make and no clean up was a plus. will definetely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Potato Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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