I love those pictures of the individual potatoes that are cooked this way but I’m *way* too lazy to slice a potato like that and stick a piece of butter or cheese in the middle of each slice. Too painful. So I have poked around to find a similar way to cook the potatoes but make it easier.
Start by washing and slicing your potatoes. This is where a mandoline slicer really comes in handy for making the perfect slice. Lately I’m more inclined to use the Breville Sous Chef for these types of cuts because the adjustable slicing blade is so amazing.
Combine 1 1/2 C. heavy cream, 2 t. salt, 1/2 t. pepper, a dash of nutmeg, and cheese. I used about 4-5 oz of shredded swiss but this recipe is great with Gruyere or any other semi-mild white cheese (is that even a thing?). Some good parmesan is amazing as well!
Put the potato slices in the mixture and moosh them around really good. I usually put a few in at a time until they’re all in. You want to make sure all sides of the potato have been touched by the ooey gooey fatty mixture.
Add the potatoes to a casserole dish as below…like you’re putting delicious little books in a bookshelf. Then pour the remaining liquid/cheese over the top of the potatoes.
Bake covered at 350 for 35 minutes, covered in foil. Then remove foil and cook for another 35 minutes or until done to your liking. If they’re not brown enough, turn on the broiler (watching VERY CLOSELY. Ask me how I know…) for a minute or 2.
And there you go. Delicious.
- 1 1/2 C. Heavy cream
- 4 oz swiss cheese, shredded
- 3 large potatoes, sliced thinly
- 2 t. salt
- 1/2 t. pepper
- dash nutmeg
- Slice potatoes. Combine rest of ingredients and mix, then dredge potatoes thoroughly in mixture. Add to casserole dish, and pour remaining liquid over top. Bake at 350 for 35 minutes covered, then 35 minutes uncovered (or until potatoes are cooked through). Broil for a minute to brown if necessary.
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