Go Back
Print Recipe

Oven Baked Sliced Potatoes

Equipment

  • 10 inch glass bowl
  • 10 inch stainless steel bowl

Ingredients

  • 4 red potatoes sliced thinly
  • 8 yellow potatoes sliced thinly
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1⅔ cup cooking cream (15% fat)
  • 1 tbsp butter
  • 9 oz cheddar cheese slices
  • 6 slices bacon
  • 3 scallions finely chopped
  • 7 oz pastry dough rolled out to the diameter of the stainless steel bowl (to cover)

For Sauce:

  • cooking cream left over from potatoes
  • 1 tsp garlic powder
  • 1 oz Parmesan cheese grated

For Garnish:

  • 2 scallions finely chopped

Instructions

  • Preheat oven to 350F.
  • Place thinly sliced red potatoes in the glass bowl. Add salt and black pepper, and stir gently to cover the surfaces of the potatoes
  • Cover red potato mixture with cream, and gently stir until well coated. Drain the potato slices and retain the cream mixture.
  • Butter the stainless steel bowl.
  • Layer the red potato slices around the bottom of the bowl, and well up the side.
  • Place thinly sliced yellow potatoes in the glass bowl. Add salt and black pepper, and stir gently to cover the surfaces of the potatoes
  • Cover yellow potato mixture with cream, and gently stir until well coated. Drain the potato slices and retain the cream mixture.
  • Layer a quarter of the yellow potato slices in the middle of the stainless steel bowl, on top of the red potato slices.
  • Layer 4 slices of Cheddar cheese on top of the yellow potato slices.
  • Layer a quarter of the yellow potato slices, covering the Cheddar cheese. Keep the yellow potato slices in the middle.
  • Cook the bacon slices in a frying pan or griddle.
  • Layer the bacon slices on top of the yellow potato slices.
  • Layer a quarter of the yellow potato slices over the bacon, gradually covering more of the red potato slices as you go.
  • Sprinkle the scallions over the yellow potato slices.
  • Layer the remaining yellow potato slices over the scallions, until they almost, but not quite, cover the entire contents of the bowl.
  • Layer the remaining Cheddar cheese slices over the contents of the bowl.
  • Cover the entire contents with the pastry dough.
  • Bake in the oven for about 80 minutes at 350F.
  • Take the stainless steel out of the oven, and invert its contents onto a baking dish. The result will look like a large cake. Bake in the oven for another 10 minutes at 350F

For Sauce:

  • While the "cake" is baking, add the cream mixture left over from the the potato slices coating to a saucepan over a low heat. Add the garlic powder and grated Parmesan, stir well and bring to a low boil, while avoiding burning. Remove from heat.

Serving:

  • To serve, transfer the "cake" to a large plate and place on the table. Slice the "cake" into appropriately sized slices to serve with your chosen entree.
  • Drizzle some of the sauce over each slice as it is served onto individual plates.

Notes

You could substitute other kinds of cheese for the Cheddar, for example, Swiss, Gouda, etc.
You could eliminate the bacon if desired.