Grilled Potatoes Au Gratin

2 1/2 pounds of russet potatoes, cut into small 1/2-inch cubes
1 can of cream of chicken soup
2 cups of Mexican Four Blend Cheese
1/2 cup of sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon of garlic powder
2 teaspoons dried chives
2 teaspoons dried parsley

Butter flavor cooking spray
Heavy duty aluminum foil (about 2 1/2 feet of the extra wide)


Here's what you need to do:

Preheat your grill on the low setting with the lid closed.

In a large bowl, combine the soup, cheese, sour cream, onion, salt, pepper, garlic powder, chives and parsley.

Mix well.

Peel and cut the potatoes into small cubes. Now, some folks like to cut them in thin slices or bigger cubes which is fine but keep in mind that this will affect the cooking time.

Add the potatoes, mix to make sure that all of the potatoes are coated.

Generously spray the surface of the aluminum foil with cooking spray.

Place the potatoes on one half of the foil.

Fold the other half over the top.

Seal the three edges really well by folding the foil several times.

Place on the grill over low heat.

Cook until the potatoes are tender This should take about 30 to 45 minutes but it will depend upon the size of the potatoes (cubes or slices) and the temperature of your grill because no 2 grills are the same.

The foil will expand but that's okay, it won't pop...at least I haven't had one pop on me yet...LOL (it's kinda like the old jiffy pop containers that you used on the stove top).

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