Cheesy Potato Towers (with a non-dairy version as well)

This recipe doesn’t really have exact measurements. The reason is that it depends on how much cheese you want, how many spices you want, and how much butter you like. Just have fun with it, and stack those potato slices however high you like (except maybe not too high since it won’t cook as well)!

Recipe: Cheesy Potato Towers (with a non-dairy version as well)

Couple large sweet potatoes or 6-7 red potatoes

About a cup or more of the cheese of choice (I used raw sharp cheddar cheese) (optional)

Some butter (optional)

Salt and pepper

Herbes de Provence

Using a mandolin or food processor, slice potatoes very thin. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Lay a slice of potato down, sprinkle with a TINY bit of salt, layer another potato, sprinkle with pepper, layer another potato and sprinkle with Herbes de Provence, then layer another potato and sprinkle with cheese. Then, repeat process 3 or 4 times. Top with a very small dab of butter and some more cheese. Repeat to make as many potato stacks as you like, then bake in oven for about 20-25 minutes, until cheese is bubbly and browning (but not burned). Let cool for a few minutes, and enjoy!

Note: If you choose to make this dairy-free, just stack them as noted above, and eliminate the butter and cheese. I will say these are much better with cheese, though, as it gets nice and crusty on top. You could change this up by chopping up some fresh spinach and layering that very thin in place of the cheese, or finding another vegetable that you would like to use. 

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