Potato & Onion Gratin, Barbecue Grill

The theme for Monday Posts in May is Potatoes.

Potatoes are a very misunderstood vegetable. Yes, they are a vegetable, plus they are healthy.

Potatoes have vitamins C and B6, potassium, copper, manganese and dietary fiber. They offer cardiovascular protection, have a potential for lowering blood pressure and have a variety of phytonutrients with antioxidant activity.

This month we are celebrating the the humble potato.

Chez nous we have 6 months (roughly) of winter cooking, which I do in the kitchen and 6 months (roughly) of summer cooking which mon mari does outdoors on one of the barbecue grills or smokers.

This is one of our favorite summer potato recipes.

Click here to Pin Potato & Onion Gratin, Barbecue Grill


Potato & Onion Gratin, Barbecue Grill

3 ingredients: assemble and put on the grill. Summer cooking is easy.

  • Author: Kate
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Potatoes
  • Method: Grilling


  • 2 medium potatoes, (10oz, 300gr total) thinly sliced
  • 1 red onion, thinly sliced
  • 2oz Gruyère cheese, thinly sliced


  • Layer the potatoes, onions, cheese in an aluminum baking dish
  • Cover with foil and cook on the barbecue for 30 minutes.


You could also use 2 squares of aluminum foil, Oil the center of each square. Dividing the ingredients, make overlapping layers of potato, onion and cheese. Seal the packets and cook on barbecue for 25 minutes.


  • Serving Size: 1/2 recipe
  • Calories: 294
  • Sugar: 5.7 g
  • Sodium: 239.9 mg
  • Fat: 9.5 g
  • Saturated Fat: 5.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 40.6 g
  • Fiber: 6.4 g
  • Protein: 12.9 g
  • Cholesterol: 31.2 mg
Potato & Onions Gratin, Grilled

That’s it!

4 thoughts on “Potato & Onion Gratin, Barbecue Grill”

  1. I have not done this with cheese. I do potatoes, Vidalia or sweet onions, garlic and butter in foil packets on the grill. Same idea. I like Gruyere. I’ll have to try this 🙂

    • As far as the hubs is concerned I can put cheese on everything. It gets a nice, crisp crust when I do them in foil packets…. but really hard to get off the foil, even when I oil it first. lol

    • I think cast iron would work perfectly well. You could add a little water / broth initially and not bother covering them. By the time the liquid cooks off the veggies would be tender and you can just let it brown…. Just a thought lol

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