I love potatoes and I am always looking for a new way to cook them on the grill.  I have done foil packets before, but this time it is serious.  The potatoes are plump, juicy and completely coated with cheese.  Who could ask for a better side on this Memorial Day Weekend.

By opening up the packet you can add the cheese and make these potatoes completely delicious.

Grilled Cheesy Potatoes - (Adapted from About.com Grilled Potatoes)

• 6 large potatoes, peeled and sliced
• 1 onion, sliced
• 1 cup monterey jack cheese
• 3 cloves garlic, minced
• 3 tablespoon butter or margarine
• 1 tablespoon dill, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Preheat the grill to medium/high.  Roughly 350-400 degrees Fahrenheit.

Peel and dice the potatoes.  I have found that they turn out better if you give them a good rinse before using them.

Place potatoes topped with onions and butter, on a large sheet of aluminum foil.

Top with salt, pepper, paprika, cayenne, dill, and garlic. Seal potatoes in foil and place on the grill.

Cook for 20 minutes on medium/high heat. Turn potatoes once during cooking process.

During the last five minutes of cooking, open foil and sprinkle potatoes with cheese.  If you wrapped your foil to the point where you can not open it, use a sharp knife and cut a slit on the top of the foil.  Leave the potatoes unwrapped and cook an additional 5-7 minutes.

When the cheese is melted you are ready to eat.

These are similar to my original foil wrapped potatoes, but the cheese makes them so much better.

A staple in my home during the holiday’s is Cheesy Potatoes.  Made from hash brown potatoes and cheese they are a creamy and delicious side.  Not sure where the recipe originally came from, I got the recipe from my Mother.  For as long as I can remember we have had these on Easter Sunday as they accompany Ham like it is no ones business.

The potatoes can be made ahead of time and kept in the refrigerator.  Like I said, these are the perfect side.

Cheesy Potatoes - (From Mom)

• 2 pound bag of Shredded Hashbrowns- thawed
• 1 eight ounce bag of shredded cheese
• 1/2 stick of butter or margarine diced up
• 1 pint of sour cream
• 1 can of cream of chicken soup
• 1 small onion diced up or 2 tablespoons of dried onion flakes
• salt and pepper to taste

Pre-heat the oven to 350 degrees and grease a 9×13 baking pan.

Mix all of the ingredients in a large bowl.  Make sure to fold the ingredients so that the potatoes don’t fall apart.

Pour into the baking pan.  Cover the baking pan with foil and place it in the oven.

Bake at 350 degrees for 1 1/2 hours.

If you pre-made the potatoes and had them in the  refrigerator, bake them for 2 hours.

My ham was at 375 degrees so I placed them in the oven and baked them for 1 hour and 10 minutes.  They came out perfectly.  These potatoes adapt pretty easily.

These are the creamiest, cheesiest and tastiest potatoes around.

I have said it and I will say it again.  I love potatoes.  They are tasty, filling, and go great with cheese.  A couple of days ago I posted Braised Short Ribs.  They were delicious and created some of the tastiest gravy that I have ever had.  What goes great with gravy?  Potatoes.  What goes great with braised short rib gravy?  Goat Cheese Mashed Potatoes.

They were creamy and delicious.  They had just enough goat cheese to taste the cheese without overpowering the potatoes.  Amazing!!!

Goat Cheese Mashed Potatoes

• 3 lbs Mashed Potatoes (peeled and quartered)
• 1/2 cup butter
• 1/2 cup heavy cream
• 4 oz goat cheese

Peel and quarter the potatoes.  Place them in a large pan and cover them with water.  Bring to a boil and continue to boil until tender.  Roughly 20-25 minutes.

When the potatoes are done drain and add butter heavy cream and the goat cheese.  Season with salt and pepper.

Mash with a potato masher.

You can use a mixer to get them extra creamy, but I find the lumps to be really nice.  It shows that the potatoes are real potatoes.  Not re-hydrated potato flakes.  Nothing wrong with re-hydrated potato flakes.  They make a nice crust for a fish fry (but that is another post), but for mashed potatoes I prefer the real thing.

The goat cheese added a great flavor to the potatoes. You have to try this out.