Cheddar Potato Slices
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Servings: 4
Ingredients:
3 - 4 washed Russet Potatoes [sliced 3/4 inches. Skins left on.]
1 tablespoon extra virgin olive oil
Sea salt (to taste)
Cracked black pepper (to taste)
2 tablespoons crumbled/shredded Parmesan
(1) 5 ounce bar of your favorite Wisconsin 724 Reserve aged 3, 5 or 11 year Aged Cheddar Cheese, shredded
3 - 4 washed Russet Potatoes [sliced 3/4 inches. Skins left on.]
1 tablespoon extra virgin olive oil
Sea salt (to taste)
Cracked black pepper (to taste)
2 tablespoons crumbled/shredded Parmesan
(1) 5 ounce bar of your favorite Wisconsin 724 Reserve aged 3, 5 or 11 year Aged Cheddar Cheese, shredded
Cooking Directions:
OPTIONAL TWIST: Add bacon
- Heat oven to 400°F. .
- Place sliced potatoes in gallon sized zip lock bag.
- Put oil, salt, pepper, & parmesan into bag.
- Close the ziplock bag & shake until coated.
- Place sliced potatoes on wire rack or cookie sheet & top with shredded Wisconsin Grader's Reserve.
- Bake top shelf in oven for 15 minutes in 400* oven.
OPTIONAL TWIST: Add bacon
