Arizona Potatoes Recipes

Steps:

• Grills vary widely, so you may need to experiment with the heat setting. For my propane grill, I use medium-high heat, or even high heat, high enough to sear/brown the meat dish when I throw them on the grill.).
• Wash potatoes and cut into slices 1/4 inch or so with skin intact.
• Slice onion into thin slices, then separate into rings.
• On heavy duty aluminum foil, about 18" to 24" long, put in the center a layer of potatoes (leaving plenty of foil on each side and each end to fold and seal the packet).
• Follow with a layer of onion rings.
• Sprinkle with salt, pepper, and a hint of garlic (powder, or freshly minced).
• Repeat layers, dotting each second layer with butter.
• Wrap the foil securely around the layers. Should make a packet about 15"-18" long and 10" wide.
• Put the foil package on the grill about 45 minutes to an hour before the intended serving time. (These can also be prepared as described, but placing the packet in a stainless steel skillet on the stove top. Or in the oven. Be creative!).
• It's okay if the bottom layer "caramelizes;" some will love those bottom pieces!

Steps:

• 1. In a large bowl, mix together the sour cream, soup, cheese and onions.
• 2. Add the potatoes and mix well.
• 3. Place in a 9 x 13 inch pan and refrigerate overnight.
• 4. Before baking, combine the corn flakes and melted butter. Spread over the top of the potatoes.
• 5. Bake in a 350 degree oven for approximately 1 hour.