Description
Each one is thinly sliced and seasoned with herbs, salt and vinegar and a blend of parmesan and gruyere cheese.
Ingredients
Scale
2 lb Yukon gold potatoes
2 tbsp olive oil
1/2 cup apple cider vinegar
1/2 cup heavy cream
1/2 cup parmesan
1/4 cup gruyere
2 tsp onion powder
1 tsp salt
1/2 tsp pepper
Fresh chives
Instructions
- Preheat oven to 425°F and portion out vinegar, heavy cream and cheeses into separate bowls.
- Thinly your potatoes without cutting all the way through. This will take some time and concentration but to make it easier, place your potato between two chopsticks or two wooden spoons to create a buffer at the base of your potato. This will help to make sure that your slices do not cut all the way through the potatoes. After slicing, place potatoes on a foil-lined baking sheet.
- Brush each potato with a small amount of olive oil. Then dip each potato in a bath of heavy cream one at a time.
- Season with onion powder, salt and pepper. Sprinkle half of the parmesan on top of each potato.
- Place in the oven and cook for 45-50 minutes until the edges of the potato are browning.
- Remove from the oven and generously brush apple cider vinegar on each potato. Sprinkle with remaining parmesan, gruyere cheese and fresh chopped chives. Cool for 5-10 minutes before eating.