Skillet grilled two-potato gratin
2
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 6 • Difficulty: Easy
This tasty, colourful side cooks beautifully in a cast-iron skillet on the grill, keeping your kitchen nice and cool. (You can also bake it in the oven at the same temperature.) We start the gratin over indirect heat to ensure the bottom doesn’t scorch, then move it to direct heat toward the end of the cook time. A sprinkling of Parmesan melts on top for savoury richness.
Ingredients
Sweet potato
1 pound(s)
Uncooked red potato
1 pound(s)
Kosher salt
1 tsp(s)
Black pepper
½ tsp(s)
Olive oil
2 tbsp(s)
Grated Parmesan cheese
¼ cup(s)
Fresh parsley
2 tbsp(s)
Instructions
1
Prepare an outdoor grill for indirect grilling by heating one side to medium-high and leaving one side with no heat. Maintain the grill temperature at 400°F.
2
Coat a 10-inch cast-iron skillet with cooking spray. Arrange alternating slices of sweet and red potatoes around the outside edge of the pan, then a smaller circle of potato slices in the center of the pan. Sprinkle the potatoes with the salt and black pepper; drizzle evenly with the oil. Cover the pan tightly with foil.
3
Place the pan over indirect heat on the grill; close the grill lid and cook for 40 minutes. Move the pan over direct heat; close the grill lid and cook until the potatoes are tender, about 20 minutes. Carefully uncover the pan and sprinkle the Parmesan over the potatoes; close the grill lid and cook for 5 minutes. Remove the pan from the grill; sprinkle with the parsley.
4
Serving size: about 1/2 cup
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