Ingredients

The following ingredients have 6 Servings
  • 2 to 2 1/2 pounds russet potatoes (about three 5” potatoes)
  • 3 tablespoons olive oil
  • 2 teaspoons dried or fresh thyme
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons coarse ground black pepper
  • 6 ounces sharp white cheddar cheese, shredded
  • 3/4 pound shredded corned beef ((from deli section works fine))
  • 1 cup Litehouse Thousand Island Dressing
  • fresh thyme, optional garnish

Instruction

  • Preheat of to 450 F degrees. Line two rimmed baking sheets with foil and lightly spray with cooking spray. Set aside.
  • Wash and dry potatoes, leaving skin intact. Slice potatoes crosswise into ¼” rounds.
  • Place potato slices in large bowl and drizzle with olive oil, thyme, salt and pepper.
  • Arrange potato slices in a single layer on foil-lined baking sheets. Bake for 15 minutes or until turning golden brown, and then flip over and cook and additional 15 minutes. Leave oven on.
  • Take potatoes from baking sheets and line bottom of 8” cast iron skillet with 1/3 of potatoes. Top these potatoes with 1/3 portion of corned beef and 1/3 portion of cheese. Add two more layers, repeating process, with remaining potatoes, beef and cheese.
  • Place skillet in 450 F degree oven for about 5 minutes or until cheese bubbling and beef heated.
  • Remove from oven, drizzle with Thousand Island Dressing, and sprinkle with chopped fresh thyme, if desired.