Grilled Potato Gratin

Yes, boys and girls, your eyes aren't playing tricks on you, it really does say "Grilled" Potatoes Gratin.

You know me, I'm either going to "Parmesan" or "Grill" it.  This is so easy and if you use Yukon Gold potatoes, the skin is so thin, you won't even have to peel them! 

What's not to like, right?

Kosher salt and freshly ground pepper to taste 

4 to 5 medium size Yukon Gold potatoes, cleaned and thinly sliced into rounds

2 garlic cloves

1 stick butter, cut into tablespoons size pats 

1 tablespoon chopped Italian parsley

1 teaspoon chopped fresh thyme

Bring a large pot of of salted water to a boil and add the potato slices.  Boil about 8 minutes to soften them up but not to completely cook them. Drain and slightly cool the potatoes.

Prepare a charcoal or gas grill for indirect grilling over medium-high heat.

While the potatoes are boiling, smash the garlic cloves using the side of a chef's knife and liberally sprinkle the smashed garlic cloves with the Kosher salt. Continue smashing and scraping the garlic until it turns into a paste.

Heat a 1 quart saucepan over medium heat, add the butter and melt. Stir in the garlic paste, parsley and thyme, and season with salt and pepper.

Heat the grill to medium.

Spray a slotted grill pan with non-stick cooking spray. Place the potato in the pan in concentric circles and cover the bottom of the pan.  Gently brush the potatoes withe some of the garlic butter.  If you have more potatoes, make another layer in concentric circles over the first layer of potatoes and brush the second layer with the garlic butter mixture.

Place the grill pan in the center of the grill and close the cover.   Move the grill pan to the other side of the grill and continue grilling over indirect heat, basting the potatoes with garlic butter about every 10 minutes, until browned and tender, about 30 to 35 minutes.

Now tell me, who's your hero?



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