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!