Herb-Infused Potatoes Au Gratin Foil Packets with Leeks

Looking for an easy, elegant twist on classic comfort food? These herb-infused Potatoes Au Gratin foil packets with tender leeks offer a gourmet experience with minimal effort and cleanup. Whether you’re grilling outdoors or cooking inside, you'll love the simplicity of preparing a delicious, hearty side dish that pairs perfectly with grilled meats, salads, or roasted veggies.

Packed with aromatic thyme, delicate leeks, and creamy Gruyère cheese, these foil packets seal in flavor and moisture, making every bite luxuriously creamy and irresistibly flavorful. Plus, cooking potatoes in foil packets means no dishes to scrub afterward—ideal for busy weeknights, BBQ gatherings, or special occasions.

Why You'll Love This Recipe:

Easy Cleanup: Cook and serve directly from foil packets.
Make-Ahead Friendly: Prepare packets ahead for stress-free entertaining.
Restaurant-Quality Flavor: Infused cream sauce and leeks elevate ordinary potatoes.

Ingredients:

4 medium potatoes, thinly sliced (Yukon Gold or Russet recommended)
1 cup heavy cream
1 cup leeks, chopped (white and light green parts only)
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 cup grated Gruyère cheese (or any favorite melting cheese)
4 sheets heavy-duty aluminum foil (12x12 inches each)

Equipment:

Heavy-duty aluminum foil
Grill (gas, charcoal, or indoor grill pan)
Small saucepan
Knife and cutting board
Tongs for handling foil packets

Step-by-Step Instructions:

Step 1: Preheat Your Grill

Preheat grill to low, indirect heat (300–325°F / 150–160°C).

Step 2: Prepare Cream Sauce

In a saucepan, heat heavy cream, chopped leeks, garlic, salt, pepper, and thyme over medium heat until steaming. Simmer gently for 3–5 minutes to infuse flavors, then remove from heat.

Step 3: Assemble the Foil Packets

Arrange thinly sliced potatoes evenly on each aluminum foil sheet, slightly overlapping slices.
Carefully spoon the leek-infused cream sauce equally over each pile of potatoes.

Step 4: Seal and Grill

Fold and seal foil edges tightly. Place packets on the grill and cook for 25–30 minutes, rotating once halfway through, until potatoes are tender.

Step 5: Finish with Cheese

Carefully open packets (beware of steam!), top with shredded Gruyère, and grill uncovered for an additional 5–7 minutes, until cheese is melted and golden.

Step 6: Serve and Enjoy

Garnish with fresh thyme or chives. Serve hot directly from foil or transfer to plates.

Helpful Tips & Delicious Variations:

Cheese Variety: Try sharp cheddar, Fontina, Swiss, or smoked Gouda for new flavors.
Spice It Up: Add nutmeg for complexity or cayenne pepper for heat.
Vegetarian Boost: Include mushrooms, bell peppers, or zucchini for added veggies.
Oven Baking: No grill? Bake packets at 375°F (190°C) for 35–40 minutes.

Serving Suggestions:

Pair these gratin potato packets with:

Grilled chicken, steak, or pork chops
Fresh green salad with lemon vinaigrette
Roasted seasonal vegetables or grilled corn