Description
A simple side dish of thin, stacked potato rounds that crisp on the outside and stay soft inside, enhanced with butter, fresh herbs, and two types of cheese.
Ingredients
Scale
- 4 medium Russet or Idaho Potatoes
- 4 tablespoons Salted Butter
- 1/4 cup Fresh Oregano (Chopped)
- 2 tablespoons Fresh Thyme (Chopped)
- 1–2 cloves Garlic (Grated)
- to taste Kosher Salt
- to taste Black Pepper
- 1/2 cup Parmesan Cheese (Grated)
- 1/2 cup Sharp Cheddar or Gruyere Cheese (Shredded)
Instructions
- Slice the potatoes very thin and pat them dry to remove extra moisture.
- Layer slices in small stacks and brush butter between layers.
- Add a little garlic, thyme, oregano, salt, and pepper as you go.
- Sprinkle grated Parmesan and shredded cheddar or gruyere between some layers.
- Bake or pan-roast until the edges turn golden and crisp and the middle is tender.
- Let the stacks cool a few minutes before lifting them onto a plate.
Notes
Slice potatoes evenly with a sharp knife or a mandoline for uniform cooking, and do not overcrowd the pan for even browning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg