Over the Fire Scalloped Potatoes Recipe - Allrecipes.com
Over the Fire Scalloped Potatoes Recipe
  • READY IN 42 mins

Over the Fire Scalloped Potatoes

Recipe by  

"I make these great hands on potatoes beforehand, when everything is going to be cooked on the grill. They're also great for a campfire on a small grill. These potatoes will keep everyone coming back for more! Have recipe in hand!"

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Ingredients Edit and Save

Original recipe makes 8 packets Change Servings
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  • PREP

    30 mins
  • COOK

    12 mins
  • READY IN

    42 mins

Directions

  1. Preheat a grill for medium heat.
  2. Prepare 8 pieces of aluminum foil with vegetable cooking spray. Combine potatoes, green onion, soup, cheese, (and bacon and mushrooms if using) in a bowl. Season to taste with salt and pepper. Evenly divide the potato mixture among the squares of aluminum foil. Dot with butter. Fold into foil packets, sealing well.
  3. Cook foil packets on the grill for 12 to 20 minutes, until the potatoes have cooked.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2006

Tried these last night and they turned out great! Instead of doing individual packets I cut the recipe in half for just the two of us and bought an 8x8 throw away aluminum foil baking pan. Mixed them up in a bowl and dumped them in the pan and covered it with foil. Put them on the grill for 25 minutes and they were done. Very good and easy to make - will make again!

 
Most Helpful Critical Review
Apr 22, 2009

I would have given four stars but only two of the five packets we made turned out. I was lucky enough to get one and thought the taste was really good--would have been even better with the optional sauteed mushrooms. The rest of the packets burned so bad that it was embarrassing.

 
Jul 20, 2008

We have cooked this twice now, and it can be tricky. The first time, we did a test run before we went camping and cooked it on the gas grill. We substituted yellow onions with green onions and substituded cream of mushroom soup with cream of chicken soup, and add more cheese than the recipe calls for. The packet we tested after 20 minutes still had raw potatoes and took 40 minutes to cook. The other two packets we didn't test, and, what I didn't realize at the time was my husband had cooked the other two packets over direct heat, cooking them faster and they were burned by the time we caught it (after 40 minutes). The burning was our fault. The second time we cooked this when we went camping. We skipped stirring the ingredients in a bowl. After spraying both sides of tin foil with olive oil non-stick spray, we just compiled the ingredients directly on the tin foil. (We were tent camping and wanted as few dishes to wash as possible.) We again substitued green onions with yellow onions and cream of mushroom soup with cream of chicken soup, and added more cheese than the recipe calls for. We didn't use any butter. We layered the potatoes and onions and kind of tossed with our clean hands, then added the rest of the ingredients. We cooked over charcoal briquettes in a camp fire, but had to add some pieces of kindling occasionally to keep the fire hot enough to cook. We cooked the packets for about 30 minutes, and they were perfect, not burned at all but cooked well.

 
Jul 26, 2008

This is a good recipe. I changed mine up... made it a little differently. I used frozen diced potatoes, diced onion & green pepper, cheddar cheese soup, butter, garlic, medium sharp cheddar, sea salt, garlic, paprika, fresh cracked pepper, parsley & foil over an 8x8 baking pan on the grill. Everybody loved it. Thanks! :)

 
Oct 27, 2008

Fantastic flavor and wonderful addition to campfire meals. I only wish we'd brought more ingredients so we could make them again. We used 2.5 really large potatoes.

 
May 26, 2008

AWSOME!!! These are fantastic!!! I have tried doing potatoes several different ways on a campfire and they have never come out good until now! I wasn't sure how we would know when they were done well, but the soup creates steam and the foil packs began to inflate. When that starts to happen they are done. I cooked these first and then pulled them off and cooked our chicken, which also took a while. These were still piping hot when we unwrapped them even after sitting all that time. My suggestion would be to cook these first. As they sit the flavors blend together better! The only change I made was that I had no cream of mushroom so I used cream of chicken. Even my finicky three year old LOVED them!!!

 
Jul 21, 2006

This tastes great!!!! I I put heavy duty tin foil in a retangular baking dish and layered all of the ingredients, except the cheese...folded it up (poked 2 steam holes in top of foil)and baked for about 40 min. or so at 350...The time depends on how large or small the potato's are diced..The smaller the dice, the less cooking time...then I opened the package, springkled the cheese on top -- along with some grated parmesean cheese and let it bake a little longer until the cheese was melted and bubbly...The flavors are really terrific, and no messy cleanup -- just serve and toss the foil.

 
Aug 05, 2009

My bf and I thought these were great! I peeled and thinly sliced the potatoes and cut the slices in half. I highly recommend the medium heat as they will burn on the bottom if the coals are too hot. These were perfect in about 15 minutes. Also, make sure to grease the inside of the foil really well. Next time I will try Cream of Chicken soup and add the green onions. TIP: Try sprinkling a little powdered parmesan on the potatoes once they are off the grill, wonderful!

 

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Nutrition

  • Calories
  • 535 kcal
  • 27%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 13.7 g
  • 27%
  • Sodium
  • 632 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Rebecca Gould
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