I’ve made Potatoes Gratin on many occasions – it’s simple and easy. I decided to put a unique twist to the traditional Potatoes Gratin when I created this Smokey Cheese Basil Baked Potatoes. The star ingredient in this recipe is the Smoked Applewood Gruyere Cheese (available in my local grocery store). It’s an exotic combination and genius way to get a smokey flavor. I’ve finally perfected the flavor and, oh yes, the cooking time. That is what recipe development and testing to perfection is all about. Because I am a slow cooking kind-a-gal, my genius imagination told me to slow cook the potatoes – I settled on baking it at 350 degree the first time I made the recipe and on top of that, I covered it thinking the natural steam will soften the texture quickly. The darn thing took forever – one and a half hour later it still had not developed the right amount of tenderness; the flavor though was incredibly delicious.
Smokey Cheese Basil Baked Potatoes 
Smokey Cheese Basil Baked Potatoes
Fast forward to this version of the same recipe – home run! The 425 degree temperature was perfect; the right amount of crispy and brown top coupled with the ideal tenderness. The smokey gruyere cheese married with the mild cheddar takes your taste buds to a place it’s never been before! It’s the perfect side dish – serve it with chicken, steaks or whatever your heart desire. Enjoy!
Your comments and feedback are welcome. Use the Reply section at the end of the blog post. Your feedback fuels my energy to create more delicious and easy to follow recipes that anyone can make. Want more recipes like this as well as other wholesome, healthy and mostly organic dishes, sign up for exclusive email updates. Follow Us on Social Media: Pinterest, Instagram,Twitter,Facebook
Smokey Cheese Basil Baked Potatoes
Ingredients
- 2 large Idaho potatoes peeled and thinly sliced
- 2 tablespoons extra virgin olive oil (plus extra for greasing the baking dish and for drizzling on top of the cheese
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 cups freshly shredded mild cheddar cheese
- 1-1/2 cups freshly shredded Applewood Smoked Gruyere Cheese
- 16 -20 large fresh basil leaves
- 1/2 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 425 degrees.Grease a 4 quart baking or casserole dish with olive oil.
- Add the sliced potatoes to a medium bowl. Season with the olive oil, salt and black pepper.2 large Idaho potatoes, 2 tablespoons extra virgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon fresh ground black pepper
- In a bowl, add the cheddar and gruyere cheese. Mix together.2 cups freshly shredded mild cheddar cheese, 1-1/2 cups freshly shredded Applewood Smoked Gruyere Cheese
- Spread a layer of potatoes in the greased baking dish – overlap them slightly. Sprinkle with half of the cheese mixture. Spread the basil leaves on the cheese. Repeat the process ending with the cheese (no basil on the second layer)Note: You should have two layers of potatoes and cheese and one layer of basil. You can also chiffonade or chop the basil.16 -20 large fresh basil leaves
- Sprinkle the parmesan cheese on top of the final layer of cheeses and drizzle with olive oil. Bake for 50 minutes to 1 hour uncovered.Note: Check 35 minutes into the baking and if the cheeses are getting too brown, cover loosely with aluminum foil.1/2 cup freshly grated parmesan cheese
- Remove from the oven. Plate and serve with your favorite entree. Enjoy!
Notes
Nutrition
Leave a Reply