| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 3 pounds Idaho potatoes, scrubbed well
- Two 12-ounce cans evaporated milk
- 8 ounces sour cream
- 2 tablespoons fresh thyme leaves
- 3 dashes of your favorite hot sauce
- 2 cups grated Cheddar
- 4 scallions, thinly sliced
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Heat a cast-iron skillet over indirect heat. Melt the butter. Add the garlic with a pinch of salt and cook until it softens, about 3 minutes.
- Meanwhile, grate the potatoes on the large holes of a box grater.
- Add the evaporated milk, sour cream, thyme and hot sauce to the skillet and bring to a simmer. Add the potatoes and 1 cup of the cheese. Season with salt and pepper, move the skillet over indirect heat and cover the grill. Cook until the potatoes are just about cooked through, about 20 minutes.
- Top the potatoes with the remaining 1 cup of cheese and close the lid. Continue to cook until the cheese is melted and the potatoes are completely cooked through, 8 to 10 minutes. Serve with the scallions sprinkled over the top.
- (Alternatively, you can bake this in a 350 degrees F oven for 20 minutes, then top with the remaining cheese and bake for an additional 10 minutes.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 906 |
| Total Fat | 50 g |
| Saturated Fat | 29 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 9 g |
| Sugar | 22 g |
| Protein | 36 g |
| Cholesterol | 154 mg |
| Sodium | 1524 mg |
Reviews
Question…can I freeze ahead of time at some point in the process. This dish is delicious. I make it all the time. Want it at Easter morning brunch but won’t have time to fuss that morning. Thanks for your input.
Have tried it a few times and it comes out mushy.
N
Made on grill. Needed to cook a wee longer since there were some potatos still undercooked randomly through out. It just needs a wee tweaking since all grills are different. I think next time we will try heavy cream as opposed to evaporated milk. But it was really good. We used the leftovers for breakfast burritos. It’s perfect to reheat in a pan, add eggs, hot sauce and wrap it up and go!
I had the crunchy potatoes too (used the oven method) and the evaporated milk was not good in the recipe. Disappointed!
I used heavy cream as I find evaporated milk weird. I watched the video and I think he forgot to add the sour cream, so remember to put that in. Salt heavily because potatoes don’t have much flavor and make sure to cook them long enough. I used sharp cheddar for the cheese and added cumin and the other spices then topped with scallions. I cooked until there was a dark crunchy edge. Delicious!
It did the oven method and it was awful. Followed the directions. It was dry and bland.
Love it!
I don’t know what I did wrong – but followed recipe to the T for the oven. Potatoes were crunchy and looked nothing like Jeff’s pic. Was a big zero from the fam.
Yummmmmmm