Cheesy Potato Stacks

Thin russet slices stand up in the dish with cheddar tucked between the layers, then warm butter and herb milk goes right over the top. The edges get golden and crisp while the middle bakes soft and creamy.

By @chefinspiredbyfaith

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 2 russet potatoes, peeled and sliced thin
• 8 oz cheddar cheese
• 1 cup milk
• 1 stick butter
• 1 tablespoon dried parsley
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 0 grated cheddar
• 0 grated Parmesan

Instructions

1. Preheat oven to 400°F.
2. In a small casserole dish, stand potato slices side by side in an oval shape.
3. Slice a quarter of the cheddar to match potato thickness and tuck slices between potato layers.
4. Grate another quarter of the cheddar and set aside.
5. In a small pot, combine milk, butter, parsley, oregano, thyme, onion powder, and garlic powder. Heat on low until butter melts.
6. Pour milk mixture over potatoes and cheese.
7. Top with grated cheddar and a little Parmesan.
8. Cover with foil and bake 40 minutes.
9. Uncover and bake 10 more minutes, until cheese is bubbly and golden.