Cookout Potatoes

Cookout potatoes

The Spruce Eats / Julia Hartbeck

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 6 to 8 servings
Yield: 1 casserole
Nutrition Facts (per serving)
143 Calories
3g Fat
21g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 143
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 269mg 12%
Total Carbohydrate 21g 8%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 9g
Vitamin C 17mg 84%
Calcium 105mg 8%
Iron 1mg 6%
Potassium 505mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy grill-top potatoes are an excellent side for barbecuing and require very little effort on your part. Layers of onions, potatoes, bacon, and cheese are deliciously cooked in a disposable tin foil pan in just one hour. A few minutes of preparation and a couple of turns to avoid hot spots once the pan is on the grill are all that you need to do. These tasty potatoes make the perfect side dish to any meat you'd be grilling while the potatoes cook. Its "au gratin” quality is great with steaks, grilled chicken or fish, sausages, or pork chops, and can be a flavorful accompaniment for egg brunch dishes and casseroles.

This recipe requires flavorful Yukon Gold potatoes, a type of tuber that has thin skin and very smooth yellow flesh. Canadian in origin, they are a cross between a white potato and a starchier South American yellow potato, which makes Yukon the perfect in-between potato, very moist and really flavorful. Yukon are very versatile and can be subjected to all sorts of cooking techniques with excellent results every single time. This preparation can also be vegetarian if you skip the bacon, or serve it on the side for people to choose if they'd like to add it or not. But if you want those succulent bits, use the homemade type as their flavor is unbeatable. Simply place the bacon in the freezer for 10 to 20 minutes. When cold, it's easier to slice the fatty bacon. Fry until crisp, drain the fat from the pan, and place on paper towels until ready to use.

If you want to speed up the preparation process, use a mandoline to slice the potatoes and onions. This tool requires precision and a lot of care, but if used correctly it can become an asset in your meal prep as it slices any type of vegetable or fruit in no time. If you've never used a mandoline, it's best to start slow until you get the hang of it. Rushing can only cause accidents and cuts. Using a protective stainless steel glove is best.


  • 1 medium onion, halved and thinly sliced

  • 1 1/2 pounds Yukon Gold potatoes, very thinly sliced

  • 1 1/3 cups low-fat sharp cheddar cheese

  • 1/3 cup real bacon bits

  • 1/3 cup chopped bell pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make cookout potatoes

    The Spruce Eats / Julia Hartbeck

  2. Spray a 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray. Place half the onions, potatoes, cheese, bacon bits, and bell pepper in the pan.

    A foil baking pan lined with potatoes, onions, peppers, cheese, and bacon bits

    The Spruce Eats / Julia Hartbeck

  3. Repeat layers.

    A foil pan lined with more layers of potatoes, onions, cheese, bacon bits, and pepper

    The Spruce Eats / Julia Hartbeck

  4. Cover tightly with foil and grill over medium heat for 1 hour, rotating the pan occasionally to avoid hot spots.

    A foil baking pan covered in foil

    The Spruce Eats / Julia Hartbeck