Seal and Grill:
Fold the foil over the potatoes and crimp the edges to seal tightly.
Place on the grill and cook for 25–30 minutes, rotating once halfway through, until potatoes are fork-tender.
Add the Cheese:
Open the packets (watch out for steam!), sprinkle Gruyère on top, and return to the grill for 5–7 minutes, uncovered, until the cheese is melted and bubbling.
Serve Hot:
Serve the packets directly from the foil or transfer to plates. Garnish with extra thyme or chives, if desired.
Tips & Variations
Cheese Swaps: Substitute Gruyère with sharp cheddar, Fontina, Swiss, or smoked Gouda for different flavor profiles.
Spice It Up: Add a pinch of nutmeg to the cream sauce for depth or a dash of cayenne for heat.
Vegetarian Boost: Toss in sliced mushrooms, bell peppers, or zucchini for added texture and nutrition.
No Grill? Bake foil packets on a baking sheet in a preheated oven at 375°F for about 35–40 minutes.
What to Serve With
These foil packet potatoes pair beautifully with:
A crisp green salad with lemon vinaigrette
Grilled meats like chicken, steak, or pork chops
Roasted vegetables or corn on the cob for a summery, satisfying meal
Enjoy!
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