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Sliced Potatoes with Herbs and Cheese are the perfect side dish for any meal!
Tender, crispy russet potatoes, fresh herbs, and two kinds of cheese…what’s not to love about this recipe?! Don’t be fooled – these Sliced Potatoes with Herbs and Cheese look very fancy on the plate, but this is actually a very easy side dish to prepare.
You’ll probably be surprised to read in the recipe instructions below that the potatoes in this dish are first cooked whole – in a pot of water – in the oven! This low-and-slow cooking method ensures that the flesh of the russet potatoes stay moist and intact, so they can be sliced after they are cooked through.
After baking for about an hour, the potatoes are cooled and sliced, then briefly fried in a pan to crisp up each tender potato slice. Finally, each sliced potato is stacked in a baking dish with fresh herbs and cheese, plus chopped fresh scallions, then baked until the cheese is melted through.
Our Sliced Potatoes with Herbs and Cheese is a recipe that can also be made in advance, then finished off just before dinner is served. We recommend that you do the ‘whole potato roasting’ steps ahead of time (in fact, the potatoes can share oven space with roasted chicken or beef). Then, do the ‘slicing, frying and cheese-melting’ steps once you are ready to serve.
You may also like these other potato recipes:
- Asiago Potato Stacks
- Rissole Potatoes Fresco
- Potatoes Fontecchio
- Duchess Sweet Potatoes
- Potatoes O’Brien
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Sliced Potatoes with Herbs and Cheese
Ingredients
3 large russet potatoes, scrubbed
One full head of garlic, cut in half horizontally
1 small bunch fresh thyme
1 1/2 teaspoons sea salt
1 cup extra virgin olive oil
2–3 six-inch sprigs fresh rosemary
2 medium scallions sliced
1 cup shredded cheddar cheese
1/2 cup freshly grated Parmesan cheese
Instructions
Preheat oven to 400 degrees F.
In a Dutch oven or heavy pot with lid, place the three whole potatoes, the garlic head halves, fresh thyme and sea salt. Pour in enough water to come half way up the sides of the potatoes.
Bring to a boil, cover and place in the oven for one hour.
Remove potatoes to cool and discard the liquid and solids from the pot.
Once the potatoes are completely cool, preheat the oven to 450 degrees F.
Place a large skillet or sauté pan with the oil.
Bring heat to high and add in the whole rosemary. Leave rosemary in the oil for the entire frying time.
Slice the cooled potatoes into thick one inch slices and cook in two batches by frying in the hot oil, about four minutes per side. Remove to paper towels after frying. Also remove rosemary and discard stems but keep the fried rosemary pieces.
Lay out the cooked sliced potatoes into about nine stacks, cover with the cheddar, cooked rosemary pieces, scallions and Parmesan and bake in an oven-safe baking dish or pan, uncovered for ten minutes to melt the cheese.
Serve immediately.
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