6 medium baking potatoes, peeled and thinly sliced
1 large white onion, sliced
3 tablespoons butter
3 cloves garlic, peeled and minced
1 teaspoon chopped fresh parsley
Salt and pepper to taste
1 cup shredded Cheddar cheese

Preheat an outdoor grill for high heat.

Place potato slices on a large piece of aluminum foil, and separate evenly with onions and butter. Top with garlic, and season with parsley, salt, and pepper.

Tightly seal vegetables in the foil, and grill 20 minutes, turning once, until potatoes are tender.

Sprinkle potatoes with Cheddar cheese, reseal foil, and continue cooking 5 minutes, until cheese is melted.