Are you starting to think about Thanksgiving yet? Maybe I’m the only food nerd that is, but I had some time yesterday and three lonely potatoes sitting on my counter. I had this vision of a rustic, pretty potato dish (because mashed potatoes, while delish, are not much to look at) and this recipe started forming in my head.
My kids really love when I slice and cook potatoes that are really thin, so I got out my trusty mandoline and sliced ‘em up in three minutes flat. A quick sauté with the onions, garlic and bacon and everything was in the baking dish in about 10 minutes. (I didn’t bother to peel the potatoes first because we like the skin. But it would be prettier without it.)
I did two versions — one with an Italian cheese blend (parm, mozzarella, asiago) and one with cheddar and everyone preferred the cheddar. But both were good, so you choose what your family likes.
This would be a great Thanksgiving side!
p.s. It helps to choose potatoes that are uniformly shaped and not super wide in the middle. Long and thin is good!