Grilled Cheesy Sliced Potatoes

4 large red potatoes, sliced thin

1 large, onion sliced thin

½ cup butter, melted

½ teaspoon salt

1 teaspoon pepper

1 can (10.25 ounces) condensed cheddar cheese soup

Heat the grill to 350 degrees.

Mix all ingredients in a large bowl until well combined.

Arrange two large sheets of heavy-duty aluminum foil on top of each other and pour the potato mixture into the center. Bring the opposite edges toward the center and seal tightly.

Lay the packet on indirect heat for 45 minutes and then move to direct heat for another 10-15 minutes. Turn the packet often to prevent burning.

Serves six.