Thinly sliced potatoes covered in Gouda and Monterey Jack cheese and fresh chives.
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
Author Life in the Lofthouse
3 to 4large Idaho or Russet potatoesthinly sliced
1cupsmoked Gouda cheeseshredded
1cupMonterey Jack cheeseshredded
2 -3Tablespoonsfresh chiveschopped
salt & pepper
Preheat oven to 400 degrees F°. Spray an 8×8 inch glass baking pan with non-stick spray.
Layer 1/3 of the potato slices, slightly overlapping in the bottom of pan. Sprinkle a tiny bit of salt & pepper. Top potatoes with 1/3 of both cheeses and a few chives. Repeat layer, 2 more times. You will have 3 layers total.
Cover with foil, and bake for 30 minutes. Remove foil, and bake another 10-15 minutes or until cheese is slightly browned and bubbly. Let stand a few minutes before serving.
Yields: 4 servings
*This recipe can easily be doubled, and baked in a 9×13-inch baking dish.