Presented by Milisa
- 2 ½ pounds russet potatoes
- 2 teaspoons granulated garlic
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- ¼ cup melted butter
Peel potatoes and place whole potatoes in a large pan and cover with cold water. Bring to a boil, cooking for about 8 minutes.
Drain and cool slightly.
Slice potatoes into thin slices using a mandoline slicer or sharp knife.
Place potato slices in a large bowl and cover with cold water, set aside for 5 minutes, drain and repeat for another 5 minutes. This process removes some of the starch and will help the potatoes maintain the slices while cooking and not turning to mush.
Drain potatoes well.
Layer potato slices in an even layer, slightly overlapping in a round casserole dish, baking pan or cast iron skillet that has been buttered.
In a small bowl, combine the garlic, thyme, smoked paprika, salt and pepper.
Sprinkle half of the spices over the potatoes. Top with half of the cheese.
Add another layer of potatoes and sprinkle with remaining spices.
Melt butter and drizzle over the potatoes. Top with remaining cheese.
Cover with aluminum foil.
Place on a hot grill over indirect fire, cooking with the grill lid closed for about 45 minutes.
Remove foil and check potatoes for doneness, cooking until potatoes are tender, keeping covered until potatoes are done.
When potatoes are done, remove from the grill. Uncover and rest for about 5 minutes.
Invert potatoes onto a serving platter or plate.
Garnish with fresh herbs and slice into wedges to serve.