Cheesy potatoes and leeks papillote
- Preparation 45 min
- Cooking 40 min
- Servings 4
- Freezing I do not suggest
Cook mode
Add to favorites
Ads
Quick access
This cheesy potatoes and leeks papillote will be the winning side dish of the night. Don’t like gruyère cheese? Use sharp cheddar instead !
Ads
Ads
Ingredients
- 2 white part leeks, finel sliced
- Olive oil
- 3 big russet potatoes, peeled and cut in 3mm slices
- 5 garlic cloves, finely chopped
- 2 cups gruyère cheese, grated
- 1 big handful fresh parsley, chopped
- 237ml 15% old fashioned cream
- 1 teaspoon Italian spices
- Salt and ground pepper
Ads
Preparation
- Preheat the bbq at maximum intensity then lower at medium intensity.
- In a big sheet of heavy duty aluminium foil (double it if you only have regular one), add the half of the leeks.
- Add a drizzle of olive oil then spread the potatoes in the base, making them overlay each other a little. Add half of the remaining leeks on the potatoes followed by half of the garlic, cheese, parsley, cream and Italian spices. Add a small drizzle of olive oil then generously season with salt and pepper.
- Add the rest of the potatoes, always overlaying them a bit, then add the rest of the ingredients in the same order as the last step.
- Add a small drizzle of olive oil, season with salt and pepper one again then close the sides of the papillote. Add a layer of foil on top then close tightly.
- Place on the bbq and cook for 35-40 minutes or until potatoes are well cooked! Let cool down 5-10 minutes before serving. Garnish with fresh parsley.
Trick : you can absolutely cook this dish in the oven. Use a pyrex baking dish and cook at 425°F !
Add to my favorites
Ads
Ads
Ads