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Cheesy Layered Potatoes Recipe

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This recipe for Cheesy Layered Potatoes, by , is from Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

JoAnne Sistek


1 small onion
2 garlic cloves
2 tsp butter
1 tsp olive oil
1 tsp dried thyme
1/2 tsp dried parsley
18 oz. waxy potatoes
Salt and pepper
6 oz. vegetable stock
4 oz. thickened cream/heavy cream
4 oz. strong cheese (see notes)
1 oz. blue cheese (optional)

Pre-heat the oven to 425║
Finely chop the onion and garlic.
Heat a large oven proof frying pan/sautÚ pan over medium heat.
Add the butter and oil and allow to melt.
Once melted, add the onion and cook for 3 minutes before adding the garlic.
Add in the thyme and parsley and stir well.
Season with salt and pepper and then in the chicken stock and cream.
Stir well and bring to a simmer.
Whilst that is heating up use a mandoline or a food processor to slice the potatoes into thin rounds
Add the potato slices to the frying pan. Cover with a lid (or foil) and cook over a low heat for 15 minutes.
Grate the strong cheese.
Remove the lid, crumble over the blue cheese, then cover with the strong cheese.
Place the frying pan into the oven and cook for 15 minutes until the cheese is melted and bubbling.
Let the dish sit for 5 minutes before serving




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