Foil Pack Recipe | Potatoes Au Gratin Packets

Potatoes Au Gratin Packets

4 pounds new potatoes, sliced thin or cubed
2 cups heavy cream
2 shallots, chopped
4 cloves garlic, chopped
2 teaspoons kosher salt
1 tablespoon black pepper
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
4 oz. Fontina or Gruyere, grated

  1. Combine cream, shallot, garlic, salt, pepper, thyme, and red pepper flakes in a small pot and heat over low heat until it’s steaming. Let it simmer for about 10 minutes, stirring regularly. Then pulse mixture in a food processor or just mash it together to mash up shallot and garlic.
  2. Wash potatoes well and either A) slice potatoes thin with a mandolin or just cube into 1/2-inch cubes. Divide potatoes between four foil packets. Double wrap the foil on the bottom to make sure it doesn’t tear.
  3. Once potatoes are in foil packets, pour cream mixture over the potatoes. Divide it evenly. Cover packets with more foil and seal tightly.
  4. etc
  5. etc

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