EASY ESCALLOPED POTATOES (Grill Cooking)

Dora Findley, B.H.S.

  • 2 (1 lb) cans sliced white potatoes, drained
  • Salt and pepper to taste
  • 1/4 cup sliced green onion
  • 1 cup cubed sharp process American cheese
  • 1/4 cup half & half

Rinse drained potatoes under running water; drain again. Place in foil pan. Season with salt and pepper. Sprinkle green onion over potato slices and top with cheese. Drizzle half & half all over. Cover pan snugly with foil.

Preheat grill. Cook on low to medium 20 – 25 minutes , or until heated through and cheese is melted.

Stir and serve.





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