Cheeseboard Supper Potatoes
Transform your ordinary weeknight dinner into an elegant affair with these indulgent Cheeseboard Supper Potatoes. This decadent recipe combines creamy Yukon Gold potatoes smothered in a luxurious cheese sauce featuring Gruyère, white cheddar, and Brie, paired with the savory crunch of prosciutto and soppressata. A golden panko-Parmesan crust crowns the dish, delivering a satisfying crisp that contrasts beautifully with the velvety layers beneath. Infused with fresh rosemary, thyme, and garlic, every bite is a flavor-packed homage to your favorite cheeseboard. Perfect as a hearty main or sophisticated side, this bake is guaranteed to impress at dinner parties or cozy family meals.
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Recipe Information
Ingredients
- 4 medium Yukon Gold potatoes
- 1 cup Heavy cream
- 1 cup Gruyère cheese, shredded
- 1 cup White cheddar cheese, shredded
- 0.5 cup Brie cheese, rind removed and cubed
- 4 slices Thinly sliced prosciutto, chopped
- 0.25 cup Soppressata or salami, diced
- 1 teaspoon Fresh rosemary, finely chopped
- 1 teaspoon Fresh thyme, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko bread crumbs
- 0.25 cup Parmesan cheese, grated
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with butter or non-stick spray.
Peel and thinly slice the Yukon Gold potatoes into 1/8-inch thick rounds. A mandoline slicer works well for this.
In a medium saucepan, heat the heavy cream over low heat. Stir in the Gruyère, white cheddar, and Brie cheese, whisking until melted and smooth. Remove from heat.
In a skillet over medium heat, cook the chopped prosciutto and soppressata until slightly crisp. Remove from heat and set aside.
Layer half of the sliced potatoes in the prepared baking dish, slightly overlapping them. Sprinkle with half of the garlic, rosemary, thyme, salt, and pepper. Pour half of the cheese sauce over the potatoes and spread evenly with a spoon.
Scatter half of the cooked prosciutto and soppressata over the cheese sauce. Repeat with the remaining potatoes, herbs, salt, pepper, cheese sauce, and charcuterie.
In a small bowl, combine the panko bread crumbs, Parmesan cheese, and melted butter. Mix until the crumbs are evenly coated.
Sprinkle the breadcrumb mixture over the top of the layered potatoes to form a crispy topping.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Allow the dish to cool for 5-10 minutes before serving. Garnish with extra fresh herbs if desired and enjoy!
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1777 mg | 77% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 599 mg | 46% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 836 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
