Campfire Potatoes Au Gratin

Yield: 4 servings


  • 2 cups heavy whipping cream
  • 2 shallots, chopped
  • 4 cloves garlic, minced
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp thyme
  • 1/2 tsp red pepper flakes
  • 4 lbs. potatoes, thinly sliced
  • 4 oz. Fontina or Gruyere cheese, grated


  1. In a medium pot, combine the cream, shallot, garlic, salt, pepper, thyme, and red pepper flakes.  Simmer over low heat for 10 minutes, stirring often.  Puree the mixture in a food processor to get it smooth.
  2. Use heavy duty aluminum foil to make a large packet.  Arrange the sliced potatoes in the packet, and then pour the cream mixture over them.
  3. Refrigerate until you're ready to grill them.  We made this ahead of camping and transported in a cooler.
  4. Put the packet on a grill over the campfire and cook for 40-45 minutes, rotating once.
  5. Open the packet, add the cheese, and close again tightly.  Grill for another 10 minutes until the cheese is melted.
  6. Serve hot.
Adapted from Macheesmo.