Fire up the grill: Foil potatoes with gruyere and goat cheese

April 23, 2013
Photo by The Forge blog

I don’t know about you, but at our house we like to take every opportunity to fire up the grill. Even in the middle of winter when it’s snowing outside. Thankfully, it seems like spring is here to stay so we don’t have to freeze, which makes grilling much more enjoyable and gives me a reason to perfect my recipe for delicious foil potatoes on the grill.

I love to experiment and this is, hands down, one of the best batches of foil potatoes I’ve made in a while. It’s by no means anything spectacular or fancy, but I love how the two very different cheeses add so much interesting flavor to simple potatoes.

To make these you will need the following:

Aluminum foil

1 gallon freezer bag

Potatoes, thinly sliced

Onion, sliced

Italian seasoning

Garlic salt



Olive oil

Goat cheese

Gruyere, grated (we love the cheddar/gruyere blend from Trader Joe’s)

Take the freezer bag and add about 1-2 Tbsp of olive oil to it, depending on the amount of potatoes you’ll be using. Also add in all of your spices (Italian sasoning, garlic salt, pepper, paprika). No measurements here, so just a dash of each or however much you’d like.

Add in your potaoes, zip it and shake it all well.

Next, lay out large sheets of aluminum foil and spray with a bit of cooking spray. Place a layer of potatoes down, add some onions and some gruyere cheese. Now add another layer of potatoes, onions and gruyere cheese over that. Lastly, cut some of the goat cheese up into slices or chunks (it’s very creamy and soft, so whatever works). Place the goat cheese on top of the potatoes.

Now wrap up your foil packages tightly so that they can be flipped on the grill.

Place on the grill and cook until potatoes are done and cheeses have melted.

Web columnist and local blogger Sophie Steele is a German native living in Washington County with her husband, son and two dogs. A Cal U. design graduate, her personal style blog, Facebook and on Twitter: @theforgestyle.



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