- Preheat barbecue to 230°C.
- Wash potatoes and slice nearly all the way through so as to interleave with neatly sliced cheese.
- Wrap bottom of potatoes in aluminium foil and place under the barbecue hood for about 1 hour, depending on size.
- Serve hot, when potatoes are cooked and cheese has melted. Sprinkle with crystals of “fleur de sel” before eating.
😉 Tip: This recipe is very good with grilled meat or as a starter with salad. You can do the same thing with aubergines too.