These Cheesy Garlic Gwillimdale Farms Potatoes are everything you want in a holiday side dish: crispy on the outside, tender on the inside, and loaded with rich garlic flavour and melted cheese. They look gourmet, taste indulgent, and pair perfectly with any spread.
Cheesy Potato Stacks
Ingredients
- 2.5 lbs Gwillimdale Farms Yukon Gold Potatoes
- 1/3 cup milk
- 1 1/4 cup heavy cream
- 8 oz gruyere cheese
- 6 oz parmigiano reggiano
Instructions
- Roast the garlic at 375F for 1 hr or until golden. Let it cool.
- Blend the garlic with the milk. Add the cream, milk, warm up.
- Using a mandoline, thinly slice the potatoes.
- Rub butter on a baking dish (using an 8x8) and place 2 sheets of parchment paper overlapping each other.
- Add a ladleful of the cream, arrange a layer of potatoes, more cream and more potatoes. Add a VERY thin layer of cheese followed by a layer of potatoes, cream, potatoes, more cheese, potatoes, cream, potatoes, cream, cheese, potatoes, cream, potatoes & cream. A total of 8 layers of potatoes.
- Cover with foil. Bake at 350F for 75 min.
- Let cool. Place parchment paper over the potatoes, a baking sheet on top and heavy cans. Refrigerate for 8 hours minimum. I do overnight.
- Slice off the edges. Cut into stacks.
- Place on a baking sheet lined with parchment paper, top with the rest of the gruyere and parm.
- Bake at 425F for 35-45 min until deeply golden. Top with chives and serve.
