A savory and aromatic twist on classic potatoes au gratin, these herb-infused foil packets are rich, creamy, and bursting with flavor. Thinly sliced Yukon Gold potatoes, fresh herbs, and melted Gruyère cheese come together to create a simple yet elegant side dish that can be grilled or baked to perfection.
Why You’ll Love This Recipe
These Herb-Infused Potatoes Au Gratin Foil Packets are the ultimate comfort food made convenient. Each packet delivers a perfectly portioned serving of creamy, cheesy potatoes infused with the earthy flavors of thyme, rosemary, and garlic. Whether cooked on the grill for a smoky touch or baked in the oven, they make cleanup effortless while offering restaurant-quality results. Perfect for weeknight dinners, BBQs, or camping trips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
2 medium leeks, white and light green parts only, thinly sliced and rinsed
Optional garnish: fresh parsley or chives, chopped
Directions
Preheat: Heat the grill or oven to 400°F (200°C).
Prepare foil packets: Tear off 4 large sheets of heavy-duty foil, each about 12×18 inches. Brush or spray each sheet lightly with melted butter.
Assemble layers: On each foil sheet, arrange thin layers of potatoes and leeks. Sprinkle with Gruyère cheese, thyme, rosemary, and minced garlic. Season with salt and pepper.
Add cream and butter: Drizzle ¼ cup of heavy cream over each packet, then finish with a touch of melted butter.
Seal packets: Fold the foil over the ingredients and crimp the edges tightly to create a sealed packet that traps steam.
Cook:
Grill method: Place packets on the grill over medium-high heat. Close the lid and cook for 30–35 minutes, until the potatoes are tender.
Oven method: Place packets on a baking sheet and bake for 35–40 minutes.
Serve: Carefully open the packets—watch out for hot steam! Garnish with chopped parsley or chives and serve directly from the foil or transfer to a plate.
Servings and timing
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Yield: 4 servings (4 foil packets)
Variations
Cheese swap: Try using sharp white cheddar or Emmental cheese for a different flavor profile.
Herb mix: Add basil, oregano, or dill for a fresh twist.
Creamy garlic version: Mix roasted garlic into the cream before drizzling for a deeper flavor.
Vegetable addition: Add thinly sliced zucchini or bell peppers to the layers for extra color and nutrition.
Dairy-light version: Replace heavy cream with half-and-half or evaporated milk for a lighter dish.
Storage/Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes or until warmed through. Avoid microwaving in foil—transfer to a microwave-safe dish if using a microwave.
FAQs
Can I prepare these foil packets in advance?
Yes. Assemble them up to 24 hours ahead, refrigerate, and cook when ready.
Can I bake this in a casserole dish instead of foil packets?
Absolutely. Layer all ingredients in a greased baking dish, cover with foil, and bake at 400°F for about 40 minutes.
What can I use instead of leeks?
You can substitute sliced onions or shallots for a similar mild, sweet flavor.
Can I make this recipe dairy-free?
Yes, use a plant-based cream and vegan cheese alternative, plus dairy-free butter.
How do I know when the potatoes are done?
They should be fork-tender and easily pierced through the foil without resistance.
What if I don’t have Gruyère cheese?
Swiss cheese, white cheddar, or even mozzarella are great substitutes.
Can I cook these packets on an open campfire?
Yes, place them over medium coals for about 25–30 minutes, turning once midway.
Should I peel the potatoes first?
Peeling is optional. Yukon Gold potatoes have thin skins that become tender when cooked.
Can I use dried herbs instead of fresh?
Yes, use half the amount of dried herbs since they have a stronger flavor concentration.
How can I make the tops crispy?
Open the foil packets and broil for 2–3 minutes at the end of baking for a golden, bubbly finish.
Conclusion
These Herb-Infused Potatoes Au Gratin Foil Packets with Leeks are a delightful blend of creamy, cheesy, and herbaceous flavors wrapped in an easy-to-cook format. Whether baked in the oven or grilled outdoors, they offer a gourmet touch to any meal with minimal effort and cleanup. Perfect for family dinners, picnics, or special gatherings, this dish is a versatile and elegant side you’ll love making again and again.
These Herb-Infused Potatoes Au Gratin Foil Packets with Leeks are a creamy, cheesy side dish loaded with Gruyère, garlic, and fresh herbs, all cooked to perfection in individual foil packets for easy serving and cleanup.
Ingredients
4 medium Yukon Gold potatoes, thinly sliced (about 1/8 inch thick)
2 medium leeks, white and light green parts only, thinly sliced and rinsed
1½ cups Gruyère cheese, grated (or Swiss cheese)
1 cup heavy cream
2 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Optional garnish: fresh parsley or chives, chopped
Instructions
Preheat grill or oven to 400°F (200°C).
Cut 4 large sheets of heavy-duty foil (about 12×18 inches each) and brush or spray with melted butter.
Layer thinly sliced potatoes and leeks on each foil sheet. Sprinkle with Gruyère cheese, thyme, rosemary, and minced garlic. Season with salt and pepper.
Drizzle ¼ cup of heavy cream over each packet and add a touch of melted butter on top.
Seal each foil packet tightly by folding and crimping the edges to trap steam.
Cook packets on the grill over medium-high heat with the lid closed for 30–35 minutes, or bake on a sheet tray in the oven for 35–40 minutes.
Carefully open packets—watch out for steam—and garnish with chopped parsley or chives before serving.
Notes
Open the packets and broil for 2–3 minutes after cooking for a crisp, golden top.
Swap Gruyère with sharp white cheddar, Emmental, or mozzarella.
Toss sliced figs or zucchini into the layers for added depth or nutrition.
