Author Notes
this creamy and crunchy potato dish is heavenly. You get the goodness of the potatoes with garlic and cheese. —Diane Thompson
Ingredients
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4
idaho potatoes cut in thin rounds
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4 tablespoons
butter
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2
garlic cloves chopped fine
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1 cup cups
parmesan cheese Or Gruyere
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Splash
Olive oil
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4 pinches
salt and peppet
Directions
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thinly cut potatoes with a mandolin or by hand. Should be around 1/4 inch thick. Chop garlic very fine and grate Parmesan set aside
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butter a round pan with removable bottom and begin to layer the potato slices in concentric circles. Use 1/2 of the garlic and spread over potatoes, spread 1/2 the Parmesan cheese over garlic and dot 3 tablespoon of butter over the potatoes. Salt and pepper.
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Continues with a new layer same as first cover with foil and bake 30- min at 400 degrees then take foul off and bake another 10 min till browned. Let sit 5 min and remove sides of pan.?
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Cut wedges and drizzle with a little olive oil.
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