Grilled Scalloped Nutmeg Potatoes

This easy side dish pairs especially well with grilled chicken, steak, pork, or fish, and we love adding it to every summer dinner on the grill!

These thinly sliced potatoes and onions are seasoned with olive oil, salt, pepper, and nutmeg, then sealed in foil and grilled until tender and lightly caramelized, adding an elevated side to any dish

Servings: 4–6
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: 45–55 minutes

Ingredients

• 2 pounds Red, Yukon Gold, or russet potatoes, scrubbed and thinly sliced
• 1 medium yellow or sweet onion, or large shallot, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon freshly ground nutmeg (For each layer)
• 2 tablespoons unsalted butter, cut into small pieces, optional
• Chopped fresh parsley or chives for serving, optional

Instructions

1. Season and layer

Preheat the grill to medium heat, approximately 375–400°F.

Lay two large sheets of heavy-duty aluminum foil on a flat surface, overlapping them slightly. Lightly coat the center with extra virgin olive oil.

Arrange the sliced potatoes and onions in an even layer. Drizzle with olive oil and season with salt, pepper, and nutmeg. Toss gently to distribute the seasonings. Dot with butter, if using.

2. Wrap the potatoes

Bring the long sides of the foil together over the potatoes and fold them down several times to create a tight seal. Fold and crimp the ends closed, leaving a small amount of room inside the packet for steam to circulate.

For additional protection against leaks or tearing, wrap the packet in a second layer of foil.

3. Grill until tender

Place the foil packet directly on the grill grates. Close the lid and cook for 30–40 minutes, carefully flipping the packet halfway through.

Remove the packet from the grill and allow it to rest for 5 minutes. Carefully open the foil away from your face, as hot steam will escape. Check that the potatoes are tender when pierced with a fork.

Transfer to a serving dish or serve directly from the foil. Garnish with parsley or chives, if desired.

Recipe Tips

Slice the potatoes as evenly as possible so they cook at the same rate. A mandoline slicer works especially well.

For more browning, carefully open the packet during the final 5–10 minutes of grilling and leave it on the grill with the lid closed.

The nutmeg should add warmth without overpowering the potatoes. Start with ¼ teaspoon per layer; a little goes a long way.

Oven Method

Prepare and seal the packet as directed. Place it on a baking sheet and bake at 400°F for approximately 35–45 minutes, or until the potatoes are tender.