CHEF JEFF — ONE BYTE AT A TIME: Scalloped Potatoes

Try this old-time favorite on the grill.

Scalloped Potatoes

3 cups very thinly sliced peeled potatoes

1 cup thinly sliced onion

½ cup mayonnaise

1 cup shredded mozzarella

½ cup grated Parmesan

1 tablespoon fresh parsley, minced

½ tablespoon fresh rosemary, minced

1 teaspoon salt

½ teaspoon freshly ground black pepper

Preheat grill on high for 10 minutes. While grill is heating, combine mayo, cheeses, parsley, rosemary, salt, pepper in bowl. Mix well. Stir in potatoes, onions. Mix to coat with creamy mixture. Cut 2 20-inch-long pieces of heavy-duty aluminum foil. Spray with nonstick cooking spray. Spoon half of potato mixture into center of first piece of foil. Bring up sides, folding to seal while leaving some air space in foil if possible. Crimp ends. Fold to seal packet well. Repeat with remaining potatoes, second piece of foil. Grill packets over medium heat for 15 minutes on each side or until potatoes are tender.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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