These foil packets were a hit at home! The recipe makes 4, just right for us!

Preheat your grill to low indirect heat.

In a saucepan, combine the heavy cream, chopped leeks, minced garlic, salt, pepper, and thyme. Heat the mixture until steaming, then reduce to a simmer for a few minutes to blend the flavors.

Thinly slice the potatoes and divide them evenly among the four sheets of aluminum foil.

Pour the cream mixture over the potatoes, ensuring each packet has an even amount.

Seal the foil packets tightly to prevent any leaks.

Place the packets on the grill and cook for about 25-30 minutes, rotating them halfway through, until the potatoes are tender.

Carefully open the packets and sprinkle the grated Gruyere cheese over the potatoes.

Return the packets to the grill and cook for a few more minutes until the cheese is melted and bubbly.

Serve the packets hot, straight from the grill.

For a different flavor profile, consider adding a pinch of nutmeg to the cream mixture. You can also substitute the Gruyere cheese with sharp cheddar or a smoked cheese for a unique twist. If you prefer a bit of heat, a dash of cayenne pepper can add a subtle kick. For a vegetarian version, add some sliced mushrooms or bell peppers to the packets for extra texture and flavor.