This showstopping side dish is great all year round – especially in the northwest, as russet potatoes are easily found any time of the year. In addition, you’ll likely be able to get your hands on jalapenos, cheese, and chicken stock nearly anywhere, too. We love Flagship in this recipe, but for a smokier taste, go for our Smoked Flagship cheese. And if an earthier, meatier flavor is your goal, use our Jerk Spice cheese.
If you want this side to be the focal point of the evening, spending a little extra time to sort the potatoes in size will be worth it. If you don’t mind a more rustic look, group your potatoes as you like. The slices will probably not all be the same height once stacked in the pan, so arrange them to your preference.
Cooking and Serving Tips
Roll up those sleeves! You’re going to get messy with this one, so be ready. Make sure you’re properly prepared ahead of time and have a sink nearby to rinse your hands from time to time.
This recipe is very low maintenance. The potatoes do not require boiling ahead of time. Cutting your potatoes in half length-wise will insure they cook thoroughly in the chicken broth while they’re in the oven. Slicing to an 1/8-inch is difficult to just eyeball, so think as thin as possible. Since we’re not boiling these ahead of time, we want to make sure they’re thin enough to cook thoroughly in our mixture as they bake.
PRO TIP: Don’t skimp on that cheese topping! The more the merrier.
Preheat the oven to 375°F. Oil a 9×13-inch baking dish.
In a large mixing bowl, mix together the jalapeno, garlic, salt, pepper, and paprika. Add the potatoes and chicken stock to the bowl and stir. Top with 1 cup cheese and gently fold until the ingredients look evenly distributed.
Using your hands, scoop up a handful of potatoes and collect them into a stack, laying the stack on its side in the prepared baking dish so that the slices are vertically standing. Continue to lay the potato stacks in the dish, working around the edge and into the center until all of the potatoes are added.
Pour the remaining broth over the potatoes until the broth fills the dish halfway (do not overfill). Discard the remaining broth.
Bake in the oven for 30 to 40 minutes, until the potatoes are easily pierced with a fork. Remove the dish and top with the remaining cheese. Bake for an additional 15 minutes or until the cheese has browned.
30 to 40 minutes
1 hour 10 minutes
4 to 6 as a side dish
- 1 jalapeno, seeded, minced and smashed with the side of the knife
- 2 medium garlic cloves, diced
- 3 russet potatoes (medium to large), cut in half lengthwise and then into 1/8-inch slices
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon smoked paprika
- 24 ounces chicken stock (3 cups)
- 12 ounces Beecher’s Flagship cheese, grated (about 3 cups)
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