A comforting side dish perfect for grilling season, featuring Yukon Gold potatoes baked with onions, garlic, a creamy sauce, and a blend of sharp cheddar, Monterey Jack, and Parmesan cheeses, finished with a touch of jalapeño and green onions.
Heat your Primo grill to 375°F for indirect cooking. Add 1 tbsp butter and the olive oil to your skillet. Cook the onion until softened, then add the garlic and cook for another minute. Add the sliced potatoes and season with salt, pepper, garlic powder, and smoked paprika. Pour the heavy cream and milk evenly over the potatoes. Cover with foil and cook for 35–45 minutes, or until the potatoes are almost fork-tender. Remove the foil, top with cheddar, Monterey Jack, Parmesan, and sliced jalapeño if you like a little heat. Cook uncovered for another 15–20 minutes until the cheese is melted, golden, and bubbling. Finish with green onions and enjoy!
