Cheesy Parmesan Potato Gratin Garlic Bread
DIFFICULTY: Easy
PREP + COOK TIME: 90 minutes
Ingredients
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Ingredients ✴
Cheats Bechamel Filling:
200g cream cheese, softened
125g buffalo mozzarella, crumbled
½ cup finely grated Parmesan + extra for topping
2 Tbsp finely chopped chives
1 clove garlic, minced
Garlic Bread:
1 Turkish pide (focaccia or ciabatta would also work)
50g cheddar or gruyere cheese, shaved (optional)
3 small, waxy potatoes, very thinly sliced into rounds (see tip)
50g garlic butter, melted
Toppings:
50g Prosciutto
2 Tbsp basil pesto
Fresh basil leaves (optional)
Directions
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Directions ✴
Combine all of the filling ingredients together in a bowl with a pinch of salt. Set aside.
Trim the top off the Turkish pide with a large serrated knife. Layer the shaved cheese on top of the bread in a single layer. Spread the filling over the top of the cheese - you might not need all of the filling depending on the size of the loaf, the filling should be about 0.5cm thick.
Layer the slices of potato on top of the filling in three overlapping rows. Brush over the melted garlic butter, then finely grate over some Parmesan cheese. *Tip* Sandwich two pieces of folded tin foil up against the sides of the bread while it bakes, to avoid the potato sliding off during baking.
Bake at 200°C for 30-40 minutes, until golden brown on top. Garnish with the toppings once baked.
*Tip - If you don’t feel confident slicing your potatoes super thinly, microwave them whole for about 5 minutes first, which will ensure they cook through fully on top of the bread.