Be careful when lifting them from the foil. The cheese melts and forms a crust on the bottom – the best part!
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:2 servings 1x
2 medium potatoes, sliced thinly by hand, 1/16th” thick
1 medium sweet or regular onion, sliced thinly by hand
4oz (120gr) Gruyère cheese, sliced thinly
8 fresh sage leaves
aluminum foil – heavy duty (or use a double sheet)
Lightly oil 2 square (as long as the package is wide) sheets of aluminum foil.
Place 2 slices of potato side by side, place an onion slice halfway on the potatoes in the middle and 1 slice of cheese on the onion slice.
Overlap 2 more potato slices, onion and cheese – repeating until you have used 1 potato and half the onion and cheese – or until you think you have enough.
Use 4 sage leaves per packet, in every 2nd or 3rd row.
You should end up with 2 rows of vegetables – 2 potato slices wide and about 5 inches long.
Fold foil over, the 2 long sides first then the short (don’t worry about a tight wrap – we want steam to escape).
Repeat with the other potato.
Cook packets on barbecue grill for 25 – 30 minutes. Do NOT turn over.
When done, potatoes and onions should be cooked through and the cheese will have melted and formed a golden crust under the potatoes.
To serve carefully slip spatula under cheese – trying not to tear the foil and to maintain the shape of the potato/onion packet.
Can be baked at 400F for 30 minutes – just put packets on rack in middle of oven. You won’t get the nice, crispy cheese. If you prefer, skip the sage and sprinkle the top with rosemary, or any other herb you like. We like Gruyère but any firm cheese would work – like cheddar