🌿🧀 Herb-Infused Potatoes Au Gratin Foil Packets with Leeks
🥄 Serves: 4 (or more, depending on portion size)
🔥 Method: Grill, Oven, or Campfire
🕒 Cook Time: ~30–40 minutes
📝 Ingredients:
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4–5 medium Yukon gold or red potatoes, thinly sliced
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1 medium leek, cleaned and thinly sliced (white & light green part)
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2 cloves garlic, minced
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1/2 cup heavy cream or half-and-half
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3/4 cup shredded cheese (Gruyère, cheddar, or a mix)
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2 tbsp unsalted butter, cut into small pieces
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1 tsp fresh thyme (or 1/2 tsp dried)
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1/2 tsp fresh rosemary, finely chopped (optional)
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Salt & freshly ground pepper, to taste
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Foil + cooking spray or parchment (optional lining inside foil)
👩🍳 Instructions:
1️⃣ Prepare Foil Packets:
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Cut 4 large sheets of foil (or use heavy-duty foil).
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Spray with oil or butter the inside or line with parchment for easy cleanup.
2️⃣ Mix the Ingredients:
In a bowl, combine:
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Sliced potatoes, leeks, garlic, thyme, rosemary, salt & pepper
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Pour in the cream and toss gently to coat
3️⃣ Assemble:
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Divide the mixture evenly between foil sheets.
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Add a bit of cheese and 2–3 small butter pieces on each pile.
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Fold the foil packets: bring the sides up and seal tightly to trap steam.
4️⃣ Cook:
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Grill or Campfire: Cook over medium heat (indirect if possible) for 30–35 minutes, flipping once halfway through.
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Oven: Bake at 400°F (200°C) for 35–40 minutes on a baking sheet.
🔍 Check doneness by carefully opening one packet and poking a potato with a fork — it should be tender and creamy.
5️⃣ Final Touch:
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Carefully open the packets and sprinkle more cheese on top.
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Optionally, broil for 2–3 minutes (in the oven) or let sit uncovered for a few minutes over the grill for a melted, bubbly finish.
🌿 Optional Add-Ins:
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A splash of white wine or vegetable broth for depth
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Crispy bacon bits or smoked paprika for flavor
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Swap leeks with thinly sliced shallots or fennel for variation
Would you like a vegan version, or to make this in a casserole dish instead of foil?