Prep 15 mins
Cook 40 mins
This is my absolute favorite recipe and I have been cooking it for years. In that time, I’ve perfected the stock amount and reduced the cooking time. Here is my masterpiece! This will serve 4 as a side dish, great with steak or chicken.
- 2 large russet potatoes
- 1 tablespoon butter
- 3 -4 garlic cloves
- 2 cups of grated monterey jack cheese (3/4 of a small brick)
- 14 -21 ounces beef broth (about 1-1.5 cans)
- salt and pepper
- Peel garlic cloves. Slice them in half and rub the freshly sliced sides onto a pie plate to leave a garlic flavor. Butter the pie plate.
- Peel and slice the potatoes very thin (1/8" thick or less) with a food processor or a careful hand.
- Boil the beef broth with the leftover garlic cloves.
- Layer half of the potatoes in the bottom of the pie plate. Top with half of the cheese. Liberally salt and pepper. Repeat this process for a second layer. (Don't overflow the pie plate, use as much as you can so that it fits properly with some room at the top for the broth to boil).
- Remove the garlic cloves and pour most of the boiling broth over the potatoes and cheese. The broth should come almost to the top of the potatoes. Save leftover broth to add near the end.
- Microwave the potatoes on high until they are done. You should be able to sink a fork into the slices with ease. This usually takes 8 minutes (but up to 15 for larger slices or more potatoes).
- Place the dish in a 350 degree oven for about ½ hour to brown. Pour in remaining broth if desired.
A really liked this recipe alot, it had lots of flavor was very tasty. The only think I did'nt like was it took a really long time to get the potato's tender in the microwave, other than that it was vey good.
Although this is flavorful, it made an awful mess in my microwave. I followed the recipe to a 'T', using the 2 large russets and the trouble is, when you pour the beef broth over the layered potatoes and cheese, it comes almost to the top edge of the pie pan. Microwaving that (I assume on 'high' since the recipe didn't state a power level) caused the broth to boil and spill over the edge of the pan. I had a mixture of beef broth and cheese baked onto the glass plate of my microwave oven. Also, my pyrex pie pan was a mess as well. I finished off in my regular oven and the resulting potatoes were good but not outstanding. I'm sorry I can't give this a higher rating. Perhaps this would be great if using a deeper dish to layer the potatoes and cheese into.
YUMMMMMM! This is a DELICIOUS recipe (even though I was a little too liberal with the salt). The monterey jack is ideal and blends perfectly with the potatoes. I will make this all the time because it is SOOOOO easy...thanks!