This layered potato with cheese recipe has you parboil the potatoes, cut them into thin slices, then bake in chicken stock with swiss cheese. Delicious!
Place the potatoes in a large saucepan and add enough water to cover.
Set the saucepan over high heat and bring to a boil.
Once boiling, reduce heat to medium and simmer the potatoes for 8-10 minutes.
Meanwhile, heat the butter and olive oil in a large skillet set over medium heat.
Add the onions. Sauté for 5 minutes, stirring occasionally, until transparent.
Remove from heat and season with salt and fresh ground pepper.
Once potatoes are cooked, drain well and set aside to cool.
Preheat the oven to 425°F.
Grease a 9x13-inch baking dish with butter.
Combine the garlic and italian seasoning in a small bowl and mix well.
When potatoes are cool enough to handle, lay a single sayer in the bottom of the prepared baking dish.
Layer 1/4 of the cooked onions evenly over the potatoes.
Sprinkle over a little of the garlic herb mixture and drizzle with a little olive oil.
Continue layering in this order until all the potatoes, onions, and garlic mixture have been used.
Finish with a layer of the olive oil and herb mixture.
In a small saucepan, heat the chicken stock until simmering.
Pour the hot chicken stock around the edges of the baking dish.
Cover the baking dish with aluminum foil and transfer to the preheated oven.
Bake until the potatoes are tender, about 30 minutes.
Once tender, remove the foil from the baking dish and sprinkle over the swiss cheese.
Transfer back to the oven and cook for another 8 minutes more, until cheese is melted.
Set the oven to broil and broil potatoes for 2 minutes to toast the cheese.
Remove from the oven and allow the potatoes to sit for 5 minutes before serving.