Crispy Potatoes (Printable Recipe Version)
Thin slices of potatoes stacked with melted Gruyere, crispy edges, and plenty of seasoning. Think of it as a cheesy twist on Pommes Anna.
# Ingredients You’ll Need:
01 -
Chopped chives for sprinkling on top.
02 -
6-7 Yukon gold potatoes, medium-sized.
03 -
1 cup plus 1/4 cup Gruyere cheese.
04 -
Melted butter, about 3 tablespoons.
05 -
A sprinkle of flaky sea salt for serving.
06 -
2 tablespoons olive oil.
07 -
Seasoning salt and black pepper, as much as you'd like.
08 -
Parmigiano cheese, use as needed.
# Steps to Make It:
01 -
Use a mandolin to slice up the potatoes as thin as you can. Blot them with paper towels to get rid of extra water.
02 -
Mix the potato slices with melted butter, a pinch of seasoned salt, and some black pepper.
03 -
Pour olive oil into an 8-inch cast iron skillet, then set it over medium-high heat to warm up.
04 -
Start layering the potatoes in the skillet, working from the middle out. Sprinkle cheese between layers as you go, aiming for about 6 or 7 layers, finishing with just potatoes.
05 -
Place a piece of parchment on top, then add a weight to compress. Heat on the stove for around 7-8 minutes over medium-high.
06 -
Take the parchment and weight off, then bake in the oven at 400°F for roughly 55 minutes.
07 -
Turn the skillet over onto a cutting board, sprinkle with flaky salt, slice it into wedges, and top it off with chives and some pepper.
# Extra Information:
01 -
For thin, even potato slices, use a mandolin.
02 -
Be generous with the seasoning to ensure bold flavor.
03 -
Adding weight helps the layers stick together as they cook.