Yield: 8 Servings
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5 red potatoes, medium
2 tsp salt
1 tsp black pepper
2 c heavy cream (480 mL)
2 tbsp butter, softened
8 Yukon gold potatoes, medium or large
10 slices cheddar cheese
6 strips bacon, cooked until crispy
¼ c chives (10 g), finely chopped plus more to serve
1 sheet puff pastry, cut into a 9-inch (23-cm) circle
1 tsp onion powder
1 tsp garlic powder
¼ c grated parmesan cheese (25 g)
Step 1: Slice the red potatoes to 3 millimetres with a mandolin.
Step 2: Slice the to 5 millimetres thick gold potatoes.
Step 3: Place the potato slices in a large mixing bowl together with heavy cream, salt, and pepper. Stir until well mixed.
Step 4: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 5: Brush with butter in an oven-safe 9-inch bowl.
Step 6: Arrange the red potatoes overlapping each other from the middle. Lay them around the bowl going up to the top.
Step 7: Toss in the gold potatoes into the cream. Stir until well mixed.
Step 8: Repeat step 6 to arrange the gold potatoes.
Step 9: Fill each gap with 2 slices of Cheddar Cheese.
Step 10: Make another layer of gold potatoes.
Step 11: Lay the strips of bacon over the potatoes.
Step 12: Sprinkle chives over the potatoes.
Step 13: Repeat step 10.
Step 14: Arrange the rest of the cheddar cheese around the potatoes.
Step 15: Repeat step 10.
Step 16: Top with puff pastry and press it gently.
Step 17: Place it inside the preheated oven and bake for 1 hour and 30 minutes or until done.
Step 18: Remove from the oven and allow it to cool at room temperature.
Step 19: Place the cream in a medium saucepan as well as the garlic powder, onion powder, and Parmesan cheese.
Step 20: Turn the heat to medium. Stir and allow the mixture to boil, then remove from the heat.
Step 21: Adjust the heat of the oven to 400 degrees F.
Step 22: Invert the warm potatoes to a baking tray.
Step 23: Put it back inside the oven and bake for 10 more minutes or until brown.
Step 24: Slice into wedges the warm dome.
Step 25: Serve and enjoy!
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