Using a foil pan means no cleanup after you finish these crusty-bottom potatoes. Serve with Balsamic Sirloin Medallions or Spatchcock Mustard Herb Chicken.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2003
Ingredients
Method
Spread half of the green onions in greased 8-inch (2 L) square sturdy foil pan. Top with half of the sliced potatoes; repeat layers.
In bowl, whisk flour with 2 tbsp (25 mL) cold water; whisk in milk, thyme, garlic, salt and pepper. Pour over potatoes, pressing gently; dot with butter. Cover tightly with foil. (Make-ahead: Refrigerate for up to 4 hours.)
Place on grill over medium heat; close lid and cook until tender, about 45 minutes. Sprinkle with parsley.
Nutritional facts <b>Per serving:</b> about
- Sodium 538 mg
- Protein 6 g
- Calories 252.0
- Total fat 7 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 41 g
%RDI
- Iron 9.0
- Folate 14.0
- Calcium 11.0
- Vitamin A 11.0
- Vitamin C 28.0
