Belgian Creamy Grilled Potatoes with Leeks

Introduction

This Belgian-inspired grilled potatoes and leeks recipe delivers crispy edges with a creamy, flavorful center. Cooked entirely on the Arteflame grill, it combines smoky, buttery flavors with tender leeks and rich cream. Perfect as a hearty side or a standout dish, this recipe will impress any guest at your next cookout.

Ingredients

• 3 large russet potatoes, thinly sliced
• 2 leeks, cleaned and sliced
• 1 cup heavy cream
• 3 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 cup shredded Gruyère cheese
• 1 tsp fresh thyme leaves

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood on top of the soaked napkins.
3. Light the napkins and allow the fire to establish.
4. Wait around 20 minutes until the flat cooktop is ready for grilling.

Step 2: Prep the ingredients

1. Thinly slice the potatoes and leeks.
2. Melt 2 tbsp of butter on the flat griddle cooktop.
3. Spread the sliced potatoes and leeks evenly on the griddle, keeping them near the hotter center for a quick initial sear.

Step 3: Grill the potatoes and leeks

1. Let the potatoes and leeks cook for about 10 minutes until they start to develop a golden crust.
2. Flip occasionally for even cooking.
3. Move them to a slightly cooler part of the cooktop.
4. Season with salt, pepper, and garlic powder.

Step 4: Add the cream and cheese

1. Drizzle the heavy cream over the potatoes and leeks.
2. Sprinkle Gruyère cheese evenly.
3. Move the mixture closer to the center heat briefly to melt the cheese.
4. Stir occasionally to prevent any sticking.

Step 5: Finish and serve

1. When the potatoes are fully tender and coated in creamy, melted cheese, sprinkle with fresh thyme.
2. Remove from the grill and serve immediately.

Tips

• Use Yukon Gold potatoes for an even creamier texture.
• Keep the potatoes in an even layer to ensure crisp edges.
• Add a touch of nutmeg to the cream for more depth of flavor.
• If using wood with strong smoke flavor, select mild woods like alder or applewood.
• Cook meats beside the potatoes for a full grilled feast.

Variations

1. Belgian Bacon & Cheese: Add crispy bacon bits and extra cheese for a smokier twist.
2. Spicy Garlic: Mix in red pepper flakes and roasted garlic for a bolder taste.
3. Herby Delight: Include rosemary and dill to enhance the fresh aroma.
4. Mushroom Melt: Sauté mushrooms with the leeks for an earthy depth.
5. Truffle Infusion: Drizzle with truffle oil for a luxurious finish.

Conclusion

This creamy grilled potato and leek dish is the perfect way to enjoy rich, buttery textures with crisp edges, all prepared flawlessly on the Arteflame Grill. Enjoy with your favorite grilled proteins.

Best pairings

• Grilled ribeye steak
• Seared lamb chops
• Smoky grilled chicken
• Grilled Brussels sprouts
• A nice Belgian beer or white wine