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Just wanted to let you know this recipe made an appearance at our Easter table yesterday and it was a hit! Super easy to throw together and so delicious!
Susan
This post is sponsored by Kettle Brand, who I love for making classic, delicious kettle chips with nice, normal ingredients – and for helping me create the best cheesy potatoes that have ever ever EVER touched my lips.
B-E-S-T. You guys I haaaaave toooo. These are just plain old the best.
The first time I made these, I took them out of the oven and took a few pictures and tasted a bite and screamed inside my head a little bit. Happy happy joy joy these are my new favorite thing ev-er.
Except surprise! They’re not really new.
My mom has been making the ultimate cheesy potatoes for many moons. As a family, we’ve been pounding whole casserole pans of them at every holiday gathering since I was a little stinker wearing stretch pants with stirrups (is there really any other way?) and a massively large bow nestled in just over my square bangs. Cheesy potatoes are rooted deep in my heritage.
And then in an unexpected turn of cheesy potato events, we went over to our kitchen contractor’s house for dinner and his wife made this potato gratin that was all bubbling and awesome and swimming with caramelized onions and bacon? I think there was bacon – either way, it might have been a top ten highlight of 2014. It was like she KNEW me.
Back up the train, though. Yes, we did go to our kitchen contractor’s house for dinner. Maybe something about watching a person living out of a basement in their pajamas “blogging” day in and day out for a few weeks is enough to prompt an invite for dinner. So now, not only is our contractor the person I have on speed dial to help me be an adult about all kitchen construction related stuffs, but he and his wife are also the nicest people ever who I will always cherish as my cheesy potato gratin friends. Kindred spirits, some might say.
So like usual, I can’t really take credit for the genius of anything here.
These are just like our classic family holiday cheesy potatoes except with a sauteed garlic, fresh herb, grown up (hi Gruyère) cheese update, annnnd they are just like our friends’ cheesy potato gratin – bubbly and golden brown on top – except without the ambition of the caramelized onions because sometimes that is just too much for a regular person.
I’ll end with a story about potato magic.
Once upon a time, you tossed the sliced sweet potatoes and Russet potatoes with a little cream, a generous pinch of salt, and a scoop of sauteed garlic and herbs. You arranged them in a baking dish, layering them with fancy and SUPERDELICIOUS Gruyère cheese. You stole a few bites of cheese because you’re you, and because cheese that costs that much must be enjoyed straight from cutting board to mouth. You sprinkled everything with crushed Kettle Brand chips because Kettle Brand chips are delicious and mom’s cheesy potatoes have crunchies on top. It’s called heritage.
You were sitting on the couch in the other room when you started to smell the cheese bubbling and browning from the kitchen, and you said Oh My Goodness Gracious I Love Cheesy Potatoes. You ran to the kitchen to look through the little window on the oven. You wondered if you died and went to heaven. You took it out, served it to your people, and became everyone’s favorite best friend.
It’s a really happy story, you guys. It’s time to live this destiny.
The Best Garlic Herb Cheesy Potatoes
- Total Time: 1 hour 10 minutes
- Yield: 10–12 as a side 1x
Description
These Garlic Herb Cheesy Potatoes feature sauteed garlic and herbs, two types of potatoes, Gruyère cheese, and a crispy topping.
Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1/4 cup minced fresh herbs – I used sage and thyme
- 2–3 sweet potatoes (about 3 cups thinly sliced)
- 2–3 Russet potatoes (about 3 cups thinly sliced)
- 1 cup heavy whipping cream
- 1 1/2 teaspoons salt
- 2 cups shredded Gruyère cheese
- 1/2 cup reduced sodium chicken broth
- 3 cups Kettle Brand chips (any flavor), crushed
Instructions
- Preheat the oven to 400 degrees.
- In a small skillet over medium low heat, melt the butter. Add the garlic and herbs and saute until fragrant, 3-5 minutes.
- Slice the sweet potatoes and Russet potatoes into very thin slices (1/4 inch thickness or less). Toss the potatoes with the cream, salt, and herb garlic mixture.
- Arrange half of the potatoes evenly in a 9×13 baking dish. Top with one cup of the cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly over the top and cover with the remaining broth, cheese, and crushed chips.
- Cover with foil and bake for 35 minutes. Remove foil and bake for another 15-20 minutes, turning the heat up to 425 for extra browning. There will be some liquid in the bottom of the pan – that is THE MOST DELICIOUS sauce so try to get a little bit of that on each individual serving.
Notes
I’ve used both sea salt and roasted garlic Kettle Brand chips for this recipe – I loved the roasted garlic flavor but the sea salt has a more traditional look and taste.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Side Dish
- Cuisine: American
Keywords: cheesy potatoes, garlic herb potatoes, scalloped potatoes
Thanks again to Kettle Brand for sponsoring this beloved holiday cheesy potato post! Yummm.
Oh my this IS potato magic!!! I love that it is potato, on potato, on potato love! All with Gruyere! I have just recently become a big fan of Gruyere. You are so right, it is a cheese to make you feel like an adult.
That’s it, it’s time to buy some Gruyere. I mean, the Barefoot Contessa talks about it all the time. And if it’s good enough for Ina……nevermind.
The Kettle Brand of chips is my all time favorite kind of chips. They just seem to be extra crunchy. And I love all the potato love you have going on here, sweet and russet potatoes, and Kettle chips? What’s not to love about this ingredient list.
Jealous of your contractor, sounds like you found a keeper. Mine just wanted to talk about Fanta Pop & River Monsters all day. I mean, I like that show too but it has its limits.
LOL – Fanta pop and River Monsters! So perfect.
It’s totally worth the splurge, IMO!
Toping these cheesy potatoes with potato chips was ingenious!!
hahaha – a little bit of overkill never hurt anyone, right? 🙂
They make a horseradish and cheddar chip that would be amazing on this!!! Def. going to try it!
drooling.
So the potato chips are crumbled on top before baking?
I had the same question….when do the potato chips come into the picture? Are they only on top? Do you put them on before baking?
Thanks!
+1 Also, I love cheesy potatoes, but I’ve never even considered cheese + Sweet potatoes. Looking forward to trying it.
I am assuming after the foil is removed… sprinkle the crushed chips on top, and then continue baking, with the foil off?
I actually had the chips on the whole time! I updated the recipe since that part was missing. 🙂
They are just on top – just sprinkled on right before baking.
Exactly!
Love the story, the recipe and the tasty photos
Sounds delicious!
I tried a salad before that had Dorito chips in it. It was surprisingly delicious. Chips really should be used more often in our cooking 🙂
Sounds like a salad that I might like… 😉
Holy crap!! These look positively perfect girl!! I can totally see why these are the best!
Wow! What a gorgeous dish! I love the combo of potatoes and the Gruyere – sounds like a Special kind of heaven!
Why do I suddenly want cheesy potatoes at 10 o’clock in the MORNING….
I’m not usually one for things like corny virtual high fives, but…high five for cheesy potatoes of any kind, especially when chips are involved. Looks delicious.
high five back atcha!
Wow! This dish is simply glorious. I need to make these potatoes, STAT!
OH my goodness! I am craving this right about now. It works for breakfast right?
Um yessss.
The chips on top are an interesting idea! When you’re taking loads of potatoes and cheese then you might as well go all the way, right?
Do you put the crushed chips on before or after baking? Guessing before?
Yep, just before baking.
This looks so divine! All that cheese, and the sweet potatoes? Amazing. And Kettle Brand potato chips are, hands down, my favorite chips of all time. I buy a bag of their Maple Bacon chips almost every weekend. It’s a serious weakness. They’re just SO GOOD!
Tell me about it. Sweet + salty = my weakness.
Yum! When do we add the chips??
Sorry for the slip Sally! They go on just before baking.
Cheesy potatoes have always been a family favorite, too, except where you had square bangs, I had permed hair and buck teeth. 😉 These have all of my favorite things – love potatoes, gruyere, and I NEEEED to try those roasted garlic chips. Yum.
Well, I might have had the buck teeth, too. 🙂
Oh good golly – this would make multitudes so so happy! I think am gonna try the topping on shepherds pie the next time I have some friends over for dinner – along with those crinkled chips! Oh – and, I want your contractor and his wife for Christmas! 🙂
I’ve eaten a similar dish to this that doesn’t have all of your wonderful extra flavor and texture additions…The one I tried was AMAZING…I can’t even imagine how much more delicious this one is! (And we love Kettle brand chips too!)
You don’t mention the kettle chips in the recipe. Do you sprinkle them on top after the potatoes are baked?
Sprinkled right on before baking! I updated the recipe – sorry for the slip!
I sometimes top potato and pasta bakes with cornflakes to get that crunchy top, why didn’t I use crisps before, will be now looks soooo good,
Cornflakes! A classic toppin in my book. 🙂
I could eat a whole bag of their Honey Dijon in one sitting. No joke; it’s that good. It’s been missing from my grocery which leads me to believe I’ve kept them out of stock.
C.
Hahaha! Love it! …Except we need to get you re-stocked.
Quick question – is there any easy way to pin your posts? I’m looking for a Pin It button but can’t find it, but I could totally be blind too. Anyway, I usually print like oh, every.single.one. of your recipes but my recipe binder is overflowing with papers so it’s time to go digi. 🙂
Thanks!
There should be a pin it button at the top and bottom of every post as well as over each image when you hover your mouse over it. 🙂
Oh my word, these do look like THE BEST!!!
Kind of funny your kitchen contractor invited you to dinner. But I will have to say you might very well be right about putting ‘the best’ as part of the title for this dish. It
could easily win the title. I know my family would be over the moon with this!!!!! It might be THE potato dish for my big New Year’s Day dinner.
Yes, I know! They are so sweet – he and his wife are our age, and we have a lot in common, so it sort of just feels like they’re friends now. 🙂
Such a happy little story. I must make it a reality, because these potatoes look amazing.