Smokey Cheese Basil Baked Potatoes
An excellent smokey cheese baked potato side dish.
Print
Add to Collection
Servings: 4 to 6 Servings
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.
- In a bowl, add the cheddar and gruyere cheese. Mix together.
- 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.
- 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.
- Remove from the oven. Plate and serve with your favorite entree. Enjoy!
Notes
Please note - I only use freshly grated or shredded cheeses. This way you know how fresh it is and also the cheeses are moist this way. I find that store bought shredded or grated cheeses are way too dry. It only takes a few minutes and a good hand held cheese grater.