Crispy edges and deep flavor; this will become your favorite potato dish!
Yields8 ServingsPrep Time45 minsCook Time1 hr 45 minsTotal Time2 hrs 30 mins
3 Yukon gold potatoes, scrubbed
3 large red potatoes, scrubbed
2 medium sweet potatoes, peeled
2 tbsp butter
3 oz shredded mozzarella cheese
2 oz grated parmesan cheese
1 ½ cups heavy cream
2 medium cloves garlic, crushed
1 tbsp dill or 2 frozen cubes
1 tbsp parsley or 2 frozen cubes
Kosher salt and black pepper
Tool
2Slice the potatoes thin using a Mandoline or sharp knife. Grease a 9” baking dish or cast iron skillet with butter.
3 Arrange the potatoes vertically in the dish, alternating colors.
4Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been used.
5The potatoes should be very tightly-packed. If your slices are extremely thin, put 2 together so you see each color.
6Mix the 2 cheeses in a large bowl.
7Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
8Add heavy cream, garlic and herbs to remaining cheese mixture. Season generously with salt and pepper.
9Pour the cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole.
10Cover dish tightly with foil and transfer to the oven.
12Remove foil and continue baking until the top is pale golden brown, about 30 Minutes longer.
13Carefully remove from oven sprinkle with remaining cheese, and return to oven.
14Bake until deep golden brown and crisp on top, about 30 Minutes longer.
15Remove from oven, let rest for a few minutes, and serve.
Ingredients
3 Yukon gold potatoes, scrubbed
3 large red potatoes, scrubbed
2 medium sweet potatoes, peeled
2 tbsp butter
3 oz shredded mozzarella cheese
2 oz grated parmesan cheese
1 ½ cups heavy cream
2 medium cloves garlic, crushed
1 tbsp dill or 2 frozen cubes
1 tbsp parsley or 2 frozen cubes
Kosher salt and black pepper
Tool
Directions
2Slice the potatoes thin using a Mandoline or sharp knife. Grease a 9” baking dish or cast iron skillet with butter.
3 Arrange the potatoes vertically in the dish, alternating colors.
4Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been used.
5The potatoes should be very tightly-packed. If your slices are extremely thin, put 2 together so you see each color.
6Mix the 2 cheeses in a large bowl.
7Transfer 1/3 of the cheese mixture to a separate bowl and set aside.
8Add heavy cream, garlic and herbs to remaining cheese mixture. Season generously with salt and pepper.
9Pour the cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole.
10Cover dish tightly with foil and transfer to the oven.
12Remove foil and continue baking until the top is pale golden brown, about 30 Minutes longer.
13Carefully remove from oven sprinkle with remaining cheese, and return to oven.
14Bake until deep golden brown and crisp on top, about 30 Minutes longer.
15Remove from oven, let rest for a few minutes, and serve.
