Over the Fire Scalloped Potatoes
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Over the Fire Scalloped Potatoes

Rebecca Gould 0

"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!"

Ingredients 42 m {{adjustedServings}} servings 535 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 535 kcal
  • 27%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 69.5g
  • 22%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 632 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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 51

  1. 64 Ratings


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!


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.


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! :)