· Food For Thought
Quick and Creamy Scalloped Potatoes

Simple Scallop Potato Recipe Here To Wow You

Serves 4-6


  • 4 Yukon Gold Potatoes 
  • 1 Cup All Purpose Flour 
  • 4 Cups Whole Milk
  • 1 Yellow Onion
  • 1/4 Cup Salted Butter 
  • LOTS of Shredded Mozzarella (*This is a real measurements)
  • Salt 
  • Pepper  

Step 1:

Set your grill's temperature to high heat and watch your built-in grill thermometer move to 400°F.  

Step 2: 

Peel your potatoes using one of our serrated peelers and place them in a large bowl for rinsing.

*For a 4" deep and 14" wide pan you will need approximately 3 medium-large sized potatoes. 

Step 3:

Heat your milk in a pot on low temperature on the grill. Do not let it boil. 

Step 4:

Dice your room-temperature butter into 2" thick cubes 

Step 5:

Half your potatoes and then thinly slice them. 

Step 6:

If you are using a disposable or ceramic tray you need not worry about this step.

For a steel tray you may want to line it with butter. Not much butter is needed as you will be using milk and butter later on. 

Step 7:

Line your potatoes into the rectangular tray by letting them overlap slightly and sprinkle with salt and pepper. Other seasonings we suggest are thyme, garlic or rosemary.  

Enjoy thin scallop potatoes in Burlington, Etobicoke, Oakville and Calgary by simply stopping by Barbecues Galore and picking up a potato peeler and maybe a barbecue.

Step 8:

Cut your onion into rings - big or small - it all works. Don't worry it'll taste fine, stop crying.

Step 9: 

Throw those onions and 3-4 cubes of butter all over the flowery potatoes.

Toronto and Calgarians alike can now enjoy this creamy, fresh scallop potato recipe by Barbecues Galore. All you need is a grill

Step 10:

After the entire pan is lined with one layer of sliced potatoes sprinkle a healthy amount of flour over top to evenly cover the entirety of the potatoes.

Buttery, creamy, flavourful scalloped potatoes made on the grill by Barbecues Galore

Step 11: 

Pour your warm milk over top the plains of potatoes and repeat steps 1 - 2 until the final layer reaches the top of the pan. 

Douse those Barbecues Galore grilled scalloped potatoes in whole milk for extra creaminess.

Step 12: 

You can never have enough cheese. So just go for it once you get to this step. Layer the entire top with lots of cheese. 

There should be enough room in your pan to do another layer of potatoes, onion, diced butter, flower, milk and cheese.

All Canadians, from Burlington to Calgary can agree that you can never have enough mozzarella cheese on your scalloped potatoes.

Step 13:

By this point your grill should be hot. Place your potatoes on the grill and let those bad boys bubble bubble toil and trouble.

Now for optimal cooking we suggest always taste testing, especially when it comes to cheesy goodness. You want those potatoes fully cooked through, don't you? 

Step 14:

Once the tops of the cheese are browns and the potatoes colour has lightened to look fully cook, dive in. 

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