If you don't want to barbecue you can roast the potatoes in the oven at 375° for 60-90 minutes.

Equipment Needed

Measuring cups and spoons, cast iron skillet (12"), knife, cutting board, whisk, mandolin slicer (optional) and a ladle


Preheat the barbecue to 375°. Dice the red onion and set aside, chop all the herbs and slice the potatoes into 1/4" slices using a mandolin slicer (or a sharp knife).

Add the garlic butter and olive oil to the pan and place over medium-high heat. Add the diced onion and sauté for 3-5 minutes. Add 3/4 of the chopped herbs and sauté for an additional minute. 

Sprinkle the flour over the mixture, stir well to incorporate and cook for an additional minute. Add the cream and water and bring to a simmer over medium-low heat. Stirring constantly, season to taste with sea salt and cracked pepper.

Once the sauce has thickened remove from the heat and add the shredded cheese (we used a blend of mozzarella, aged cheddar and Parmesan). Stir vigorously until cheese is incorporated. Remove 2/3 of cheese sauce from pan using a ladle and place in a bowl.

Start adding the potatoes in an overlapping pattern until the pan is covered. Add half of the cheese sauce that was set aside. Repeat this process until all the sliced potatoes and sauce are gone. Press the whole mixture with your hands to slightly compress and help distribute the sauce.

Sprinkle the reserved chopped herbs over the top and place the pan on the barbecue. Cook for 60-90 minutes, or until a knife easily pokes through the potatoes and the top is brown and crusty. Once cooked, remove from heat and let cool for 30 minutes before serving.