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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from a recipe by Starchaser. Ingredients:
6 medium baking potatoes, scrubbed and thinly sliced (i like to leave the peel on, but you can remove that if you prefer) |
1 medium white onion, very thinly sliced |
3 tablespoons butter |
3 -6 garlic cloves, peeled and thinly sliced |
1 tablespoon minced fresh rosemary |
salt and pepper |
1 cup shredded sharp cheddar cheese (if you can find cheddar with bacon in it that's very good) |
Directions:
1. Preheat an outdoor grill for high heat.
2. Place potato slices on a large piece of aluminum foil, and separate evenly with onions and butter. Top with garlic, and season with rosemary, salt, and pepper.
3. Tightly seal vegetables in the foil, and grill 20 minutes, turning once, until potatoes are tender.
4. Sprinkle potatoes with Cheddar cheese, reseal foil, and continue cooking 5 minutes, until cheese is melted.
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