Grab a bag of spuds. Get what you like, pedestrian Russets, maybe red, or Yukon gold potatoes. Peel a half dozen or so. Or don’t. I like it with the skin on. You might need more if you use small potatoes.
I’m not gonna hold your hand through this.
Dice a whole onion. I like sweet onions, but again, your taste may vary.
Cut up into half inch cubes a big block of Colby cheese. Cheddar works too. Don’t do shredded.
Spread a big piece of foil and spray it with cooking spray. Slice those potatoes into nice even 1/4 inch slices. Show off your knife skills. Put half of the chopped onion on the foil. Layer half of the potatoes. Sprinkle with salt, black pepper and crushed red pepper flakes. Cheese it up. Repeat the potatoes and onion. Sometimes I do it in three layers. You just don’t want the cheese on the outside. Don’t forget to season the top layers.
Wrap the whole package up with more foil. And extra layer or two of foil to keep it all together is a good idea. Throw it on a preheated grill on high heat for 45 minutes or an hour.
Soak some corn, husk and all, in cold water. Grill it with the potatoes for 10-15 minutes. Maybe 20.
Serve it all up with a pork shoulder you smoked for about eight hours.
You have a perfect summer feast.
I had it for dinner last night and I went to bed with a contented smile on my face.