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Preheat the oven to 375°F (190°C).
In a large bowl, combine sliced potatoes, leeks, minced garlic, thyme, parsley, salt, and pepper. Toss until evenly mixed.
Divide the mixture among four large sheets of aluminum foil, placing it in the center of each sheet.
Drizzle 1/4 cup of heavy cream over each portion.
Sprinkle Gruyère cheese generously on top.
Seal the foil packets by folding the edges together tightly to lock in moisture and flavor.
Bake on a baking sheet for 35-40 minutes, until potatoes are tender and cheese is bubbly and golden.
Carefully open the foil packets, allowing steam to escape.
Garnish with fresh parsley and serve hot!
🔥 Pro Tip: For an extra crispy top, broil the opened packets for the last few minutes of baking until perfectly golden brown.
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