Directions
- Preheat your grill to low, indirect heat, around 150–160°C (300–325°F). This gentle heat allows the potatoes to cook evenly without burning.
- In a small saucepan over medium heat, combine the heavy cream, chopped leeks, minced garlic, salt, pepper, and thyme.
- Heat the mixture until it begins to steam, then reduce the heat to low and let it simmer for 3–5 minutes to allow the flavors to infuse. Remove from heat.
- Lay out the foil sheets on a clean work surface. Divide the thinly sliced potatoes evenly among them, layering slightly so they cook uniformly.
- Carefully spoon the warm cream mixture over each portion of potatoes, ensuring that each packet receives some leeks and sauce.
- Fold the foil over the potatoes and crimp the edges tightly to seal each packet completely.
- Place the packets on the grill and cook for 25–30 minutes, rotating once halfway through, until the potatoes are fork-tender.
- Carefully open the packets, watching out for hot steam. Sprinkle the grated Gruyère cheese evenly over the potatoes.
- Return the open packets to the grill for another 5–7 minutes until the cheese is melted and bubbly.
- Remove from the grill and let cool slightly before serving. Garnish with extra thyme or chopped chives if desired.
Recipe Details
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4
- Difficulty level: Easy
Variations & Substitutions
- Replace Gruyère with sharp cheddar, Fontina, Swiss, or smoked Gouda for a different flavor twist.
- Add a pinch of nutmeg to the cream sauce for subtle warmth or a dash of cayenne pepper for heat.
- Include sliced mushrooms, bell peppers, or zucchini for added texture and nutrition.
- No grill available? Bake the foil packets on a baking sheet in a preheated oven at 190°C (375°F) for 35–40 minutes.
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