Cheesy Bacon Scalloped Potatoes

Preheat your grill to 350°F.

For the Cheese Sauce: In a medium-size pot, whisk the milk, chicken stock, garlic, black pepper, and 2 tsp fresh thyme together. Bring to a simmer and add in the finely shredded cheddar. Continue to simmer until the cheddar has melted into the sauce. Add in the cornstarch slurry (cornstarch mixed with water) and bring just to a boil, whisking constantly. Remove from heat immediately and set aside.

For the Scalloped Potatoes: Wash, peel, and thinly slice the russet potatoes. Make sure to pat them with paper towels to remove any extra water. In a 9-inch round or square grill-proof pan, ladle in enough cheese sauce to coat the bottom. Place two layers of potatoes in the pan. Sprinkle on bacon, sautéed onions or shallots, and 1/4 of the shredded mozzarella/cheddar. Season with salt and pepper. Pour over enough cheese sauce to cover. Keep repeating layers until the pan is filled completely, ensuring there is at least 1/2” room at the top of the pan. Top with Parmesan, 1 tsp fresh thyme, and any remaining onion and bacon. Season with salt and pepper.

Grill for 1 1/2 to 2 hours or until the potatoes have completely softened and the cheese mixture has thickened up. Leave uncovered on the counter for at least half an hour prior to serving.