Episode 3 of my Thanksgiving recipes series checks the box for both presentation AND cheesy + delicious. Thin & crispy yet a chewy cheesy bottom — you’ll want to include these in your Thanksgiving menu.
1. Preheat oven to 375 F. Wash & peel your potatoes. Use a mandolin slicer to thinly slice them — you can use a knife but make sure to slice them very thin!
2. In a large bowl, add 1 cup of heavy cream, seasonings + herbs, onion, Gruyère, sharp cheddar & Parmesan. Toss until combined then add sliced potatoes and mix with your hands until the mixture is coated across all potato slices.
3. Grab small stacks of the potatoes and arrange them standing up in a cast iron skillet or baking dish. Pour the remaining 1/4 cup of half and half over the potatoes now tightly fastened together in the skillet and garnish w additional Gruyère cheese.
4. Cover tightly with foil and bake for 35 minutes or until potatoes are tender. Remove foil and broil the remaining few minutes to crisp up your edges for about 5 minutes or until desired crispness. Enjoy!
