Herb Infused Potatoes

🥔 Herb-Infused Potatoes Au Gratin Foil Packets with Leeks

🍽️ Servings: 4 packets

⏱️ Prep Time: 15 minutes | Cook Time: 30–35 minutes

🌿 Ingredients:

4 medium Yukon Gold potatoes, thinly sliced (about 1/8" thick)

2 medium leeks, white and light green parts only, thinly sliced and rinsed

1 1/2 cups Gruyère cheese, grated (or substitute Swiss)

1 cup heavy cream

2 tbsp unsalted butter, melted

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1 tsp fresh rosemary, finely chopped (or 1/2 tsp dried)

2 cloves garlic, minced

Salt and freshly ground black pepper, to taste

Optional garnish: fresh parsley or chives

🧑‍🍳 Instructions:

1. Preheat grill or oven to 400°F (200°C).

2. Prep foil packets: Tear off 4 large sheets of heavy-duty foil (about 12x18 inches). Spray or lightly brush each with melted butter.

3. Assemble the layers:

On each foil sheet, layer the sliced potatoes and leeks. Sprinkle each with Gruyère cheese, a few thyme and rosemary leaves, and a pinch of garlic. Season with salt and pepper.

4. Add cream and butter:

Drizzle 1/4 cup heavy cream over each packet. Finish with a little melted butter.

5. Seal the packets:

Fold the foil tightly around the mixture to create a sealed packet, crimping the edges well to prevent leaks.

6. Cook:

On the grill: Place packets on medium-high heat, close the lid, and cook for 30–35 minutes until potatoes are tender.

In the oven: Place packets on a baking sheet and bake for 35–40 minutes.

7. Serve:

Carefully open each packet (steam will be hot!). Garnish with chopped parsley or chives if desired, and serve straight from the foil or transfer to plates.

💡 Tips:

Add crumbled cooked bacon or ham between layers for a heartier version.

If Gruyère is unavailable, sharp white cheddar or Emmental also work well.

For extra crispiness, broil the open packets for 2–3 minutes at the end.