1 pound Yukon Gold potatoes (about 2 medium), sliced 1/4-inch thick
Salt and pepper
4 ounces Havarti cheese, shredded (1 cup)
1 ounce Parmesan cheese, grated (1/3 cup)
3 bacon strips, cooked and crumbled
1 teaspoon minced fresh rosemary
Place half of the potatoes in a single layer onto a greased piece of double thickness aluminum foil, about 16 x 12-inches. Season with salt and pepper. Sprinkle with half of the havarti, parmesan, bacon and rosemary. Repeat layers. Fold foil into a packet and seal tightly.
Grill, covered, over medium-high heat for 25-30 minutes or until potatoes are tender. Remove foil packet from the grill. Let stand for 5 minutes. Take care when opening the foil; allow the steam to escape.