Ingredients:
4 pounds of potatoes, thinly sliced
4 ounces of grated gruyere cheese
2 cups of heavy cream
2 shallots, chopped
4 garlic cloves, minced
1 teaspoon of dried thyme
Salt and pepper, adjusted to preference
Instructions:
Prep Cream Mixture: In a saucepan, combine heavy cream, shallots, garlic, salt, pepper, and thyme. Bring to a steaming point, then let it simmer for 10 minutes. Proceed to blend or mash.
Prepare Potatoes: Wash and thinly slice the potatoes. Distribute them among four foil sheets, ensuring a double wrap on the bottom.
Add Cream: Distribute the cream mixture uniformly over the potatoes within the foil packets. Seal with an additional foil layer to secure them tightly.
Grill: Place on a grill over low indirect heat for 20 minutes, rotate packets (no need to flip), and continue to grill for an additional 20-25 minutes until potatoes reach desired tenderness.
Cheese It Up: Open the packets, sprinkle the grated cheese uniformly, and grill for an extra 10 minutes until the cheese has melted deliciously.
Enjoy while hot!
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