Cheesy Layered Potatoes
Description
Sometimes you just need a filling, tasty comfort food and these potatoes will do the trick. There are layers of potatoes and onions cooked in heavy cream and vegetable stock with herbs and cheese. The blue cheese is just enough to give it a great bite, bu
Ingredients
2 t. butter
1 t. olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 t. dried thyme
½ t. dried parsley
salt and pepper, to taste
1 lb. waxy potatoes, like red, Yukon Gold, or fingerling, scrubbed and dried
6 oz. vegetable stock
4 oz. heavy cream
1 oz. blue cheese, optional
3 - 4 oz. Colby or sharp Cheddar cheese, freshly grated
Directions
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Preheat oven to 425 degrees.
Heat a large oven-proof skillet/sauté pan over medium heat; add butter and oil; allow to melt. When melted, add onion; cook 3 minutes; add garlic. Add thyme and parsley; stir well. Season with salt and pepper; add the chicken stock and heavy cream.
Stir well; bring to a simmer.
While stock and cream are heating, use a mandoline or a food processor to slice the potatoes into thin rounds. (mandoline set at 6mm)
Add potato slices to the skillet. Cover; cook over a low heat for 15 minutes.
While potatoes are cooking, grate the cheese.
Uncover skillet; crumble on the blue cheese; sprinkle on Colby or Cheddar cheese.
Place the skillet in the oven; bake 15 minutes until cheese is melted and bubbling.
Remove skillet from oven. Let dish sit for 5 minutes before serving.
4 servings.