Ellen Delson from West Palm Beach, Fla., was looking for a recipe she had many years ago but lost for making scalloped potatoes on the grill. She doesn't remember the exact ingredients or method, but she recalls that thinly sliced potatoes, onions and mayonnaise, in addition to some other ingredients, were combined, wrapped in aluminum foil and cooked on the grill.
I did not receive any responses to her query, but I thought it sounded like a dish worth researching and testing. I located a recipe on a website called TammysRecipes.com for grilled scalloped potatoes that sounded very close to what Delson had described.
I tweaked the recipe a bit, and it turns out grilling is a very simple way to prepare scalloped potatoes and surprisingly quick as well. I cut into the foil packets after just 30 minutes on the grill to discover potatoes that were beautifully caramelized on the outside and soft and creamy on the inside. A delicious side dish for pork, chicken, steak or just about anything else. And best of all: no dish to scrub.
Linda Leonhart from Cedar Rapids, Iowa, is looking for a cookie recipe that dates to the late 1950s. She said that best friend's mother made them, and they had pieces of gumdrops in the batter.
Marie Racine from Huntley, Ill., is looking for a fruitcake recipe that is made with dried apricots and brazil nuts in a very light, yellow cake batter.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or email email@example.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.
Grilled scalloped potatoes
Makes: 4 servings
3 cups very thinly sliced peeled potatoes
1 cup thinly sliced onion
1/2 cup mayonnaise
4 ounces (1 cup) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon fresh parsley, minced
1/2 tablespoon fresh rosemary, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat grill on high for 10 minutes. While grill is heating, combine the mayonnaise, cheeses, parsley, rosemary, salt and pepper in a large mixing bowl, stirring to mix well. Stir in the sliced potatoes and onions and mix to coat with the creamy mixture.
Cut two 20-inch-long pieces of heavy-duty aluminum foil (or use double layer of regular foil).
Spray foil well with nonstick cooking spray or grease with butter.
Spoon half of the potato mixture into the center of the first piece of foil, then bring up the sides, folding to seal while leaving some air space in the foil if possible. Crimp ends and fold to seal packet well. Repeat with remaining potatoes and second piece of foil.
Grill potato packets over medium heat on top shelf of grill for 15 minutes. Turn packets and grill for 15 minutes more, or until potatoes are tender.Copyright © 2015, The Baltimore Sun