Potato & Cheese Lasagna

Lasagna without the pasta. Three kinds of potatoes sliced paper-thin replace the noodle layers, alternating with garlic-spiked oil and a generous double-cheese blend. As it bakes, the potato slices soak up the oil and cheese, creating something between a gratin and a true lasagna with serious depth.

The three-potato trio is the smart move. Russets bring the starchy, fluffy texture that holds the layers together. Sweet potatoes add natural sweetness and bright orange color. Red skin potatoes hold their shape and provide a contrasting waxy texture. Every bite tastes different depending on which layer you hit.

Slicing the potatoes as thin as possible is the most important step. Use a mandoline if you have one, a very sharp knife if you don’t. Thick potato slices won’t cook through evenly and you’ll end up with crunchy spots and mushy spots. Aim for 1/16 inch or thinner.

Slicing the russet and red skin potatoes as you need them prevents browning. Sweet potatoes don’t oxidize as quickly so they can be sliced ahead.

Pro Tips

• Use a mandoline for the thinnest, most even slices. Watch your fingers.
• The recipe calls for 2 cups oil but you don’t need that much. Drizzle generously, don’t drown.
• Cover with foil for the first hour, then uncover for the last 15 minutes to brown the top.
• Let rest 15-20 minutes before cutting so layers set and slice cleanly.

Variations

• Add a layer of caramelized onions between the potato layers for sweet depth.
• Sprinkle dried thyme, rosemary, or sage on each layer for herbed potato gratin vibes.
• Use Gruyere or sharp parmesan along with the cheddar for more complex cheese flavor.