8ouncesGruyère or sharp white cheddargrated (2 cups)
½cupthinly sliced yellow onionchopped
½cupwhole milk or half-and-half
½cuplow-sodium chicken broth
Preheat oven to 375°F. Peel potatoes, and, using a mandolin or vegetable slicer, cut into very thin slices. In a large bowl, gently toss potatoes with salt, pepper, garlic powder, parsley, thyme, sage, rosemary, cheese, and onion, until everything is evenly mixed. Be careful not to break the thin potato slices.
Working with a small handful of potatoes at a time, gently line up coated slices in a 10-inch cast-iron skillet or 2-quart baking dish. Pour milk and broth over potatoes. Cover pan with foil and seal around edges.
Bake 50 minutes and remove foil. Continue to bake until potatoes are tender and top is golden, 15 to 20 minutes more. You can test the potatoes with a knife to see if they are tender throughout. Cool slightly and serve hot.
This recipe is a great way to use the fresh herbs you have leftover from a holiday meal or the last bits after a week of cooking. I use fresh herbs in the spring and summer when they are plentiful and cheap. I'll use my spice cupboard in the winter months. use double the amount of fresh as you would dry.