This dish is such a perfect addition to your holiday menu. Hearty potatoes, bold herbs, and of course – cheese! But before we get into any more of the delicious details – let me tell you about what we’re giving away today! It is so so sososo good!
A chef’s knife is my most used knife. I chop up veggies, fruits, herbs, I even slice meats with this baby. And you know how we feel about JA Henckles/Zwilling around here. It is the ONLY choice worth choosing when you are purchasing knifes. These babies are so darn sharp – I think both Des and I sported hands full of bandaids after we used Zwilling knifes for the first time. They are comfortable to use and will last you a lifetime. If you have knifes on your holiday shopping list – we highly recommend Zwilling.
To pair with this beautiful chef’s knife – how about a gorgeous chopping block. Boos has been around for decades and rules the market for cutting boards. You can’t beat the beauty and durability of these boards. Not only is a wood chopping block the best for your knifes, but they look so darn good in your kitchen. Check out Aubrey’s cutting board posts for more details on caring for your wood chopping blocks.
With this combo you’ll be food network ready in no time!
Now back to the recipe! Potatoes are a classic side dish. We have two Idaho girls as the founders of Oh So, so we are no strangers to potatoes. For this recipe simply wash 5-6 russet potatoes and slice them thin. Between 1/8 and 1/4 of an inch. With a sharp Zwilling Chef’s Knife and a Boos chopping block you’ll actually enjoy this task.
Next – toss them in a large bowl with some olive oil and salt. Then place them snug on their sides in a pie plate that has been sprayed with non-stick spray.
Using your knife and chopping block again, slice up 2 cloves of garlic as thin as you can get them and insert the slices in between the potato slices randomly.
Sprinkle with some herbs and seasonings and a few tabs of butter and into the oven it goes. After about an hour – add some cheeses and return to the oven until golden brown.
Lastly place this dish, hot and bubbly on your holiday table and watch it disappear.
To make this delicious side, and to enter to win this delightful pair of cutting accessories – scroll to the bottom of this post.
- 5-6 russet potatoes, washed and sliced into 1/4-1/8" slices
- 2 tbsp olive oil
- 1 tsp salt
- 2 cloves garlic, sliced thin
- 1/4 tsp crushed red pepper
- 1 spring fresh rosemary
- 3 tbsp butter, cut into 1/2 inch cubes
- 3 tbsp blue cheese crumbled
- 3 tbsp shredded parmesan cheese
- Spray a pie pan with non stick spray.
- In a medium bowl toss potato slices with olive oil and salt.
- Arrange potato slices in the pan in an upright fashion.
- Insert garlic slices randomly in-between potato slices. Top with crushed red pepper, rosemary, and butter tabs.
- Bake at 350 for 55 minutes. Remove from oven and add cheeses.
- Return to over for an additional 20 minutes.
- Serve immediately.