Recipe by stephee24
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.
Top Review by happygo lacey
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.
- 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
Directions See How It's Made
- 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.