Herb-Infused Potatoes Au Gratin Foil Packets with Leeks

Ingredients

4 medium potatoes, thinly sliced (Yukon Gold or Russets work best)

1 cup heavy cream

1 cup leeks, chopped (white and light green parts only)

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon fresh thyme leaves (or ½ tsp dried)

1 cup grated Gruyère cheese (or your favorite melty cheese)

4 sheets heavy-duty aluminum foil (about 12×12 inches each)

Instructions

Preheat the Grill:

Set your grill to low, indirect heat (about 300–325°F).

Make the Cream Sauce:

In a small saucepan, combine heavy cream, leeks, garlic, salt, pepper, and thyme.

Heat over medium until steaming, then reduce to low and let simmer 3–5 minutes to infuse the flavors. Remove from heat.

Assemble the Packets:

Divide the thinly sliced potatoes evenly among the foil sheets, layering them slightly overlapping.

Add the Sauce:

Carefully spoon the warm cream mixture over each pile of potatoes, making sure every packet gets leeks and plenty of sauce.