Grilled Au Gratin Potatoes
Fire up the grill for a smoky twist on a classic comfort food with these indulgent Grilled Au Gratin Potatoes. Perfectly thin slices of creamy russet potatoes are layered with a rich garlic-infused cream, fresh thyme, and a luxurious blend of Gruyère and Parmesan cheeses. Cooked to golden, bubbly perfection in a cast-iron skillet, these potatoes absorb subtle smoky notes from the grill, creating an irresistible depth of flavor. With minimal prep and the convenience of indirect grilling, this crowd-pleaser is ideal for backyard barbecues, holiday feasts, or any occasion that calls for an elevated side dish. Pair it with your favorite grilled proteins and watch these potatoes steal the spotlight.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 cups Heavy cream
- 2 tablespoons Unsalted butter
- 2 cloves Garlic
- 2 teaspoons Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1.5 cups Gruyère cheese
- 0.5 cups Parmesan cheese
- 1 tablespoon Olive oil
Instructions
Preheat your grill to medium-high heat, around 375°F (190°C). If your grill has multiple zones, prepare one side for indirect cooking.
Peel the russet potatoes and slice them thinly (approximately 1/8-inch thick) using a mandoline or sharp knife.
In a small saucepan, heat the heavy cream, butter, minced garlic, and fresh thyme over low heat until the butter melts. Stir in salt and black pepper, then set aside.
Lightly grease a large cast-iron skillet or grill-safe baking dish with olive oil.
Arrange one-third of the potato slices in an even layer at the bottom of the skillet. Pour one-third of the cream mixture over the potatoes, then sprinkle one-third of the Gruyère and Parmesan cheese on top.
Repeat the layering process two more times, ensuring the final layer is generously topped with cheese.
Cover the skillet tightly with aluminum foil and place it on the grill over indirect heat. Close the grill lid and cook for 45 minutes, or until the potatoes are tender when pierced with a fork.
Remove the aluminum foil and move the skillet to direct heat. Close the grill lid and cook for an additional 10 to 15 minutes, or until the cheese is bubbly and golden brown.
Carefully remove the skillet from the grill and let the dish rest for 5 minutes before serving.
Garnish with additional fresh thyme if desired and serve hot.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 647 mg | 28% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 426 mg | 33% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
