These Garlic Herb Cheesy Potatoes feature sauteed garlic and herbs, two types of potatoes, Gruyère cheese, and a crispy topping.
- 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
- 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.
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.