My sister has been telling about these potatoes for a long time. I'm not sure what took me so long to try them! Yum Yum Yum! Part of the trick is getting the potatoes sliced really thin. Not as thin as a potato chip, but you know....not a wedge either. I used one of those slicers and they came out perfect. Not to mention the time it saved!!! I picked up a plastic mandoline at the grocery store for only 6 or 7 bucks! If I only use it to slice potatoes, its well worth the price I paid.
3 or 4 potatoes (I used good sized russets) scrubbed and thinly sliced, with the skins on
2 garlic cloves, minced (more or less to your taste..I'm a garlic lover and 2 large cloves was fine)
6 - 7 tablespoons of butter, melted
Coarsely ground pepper to taste (recommended that you go on the heavy side)
Salt to taste (once again, don't be stingy with the salt, you're dealing with potatoes LOL)
1/2 onion, chopped. (not too small)
2 cups sharp cheddar cheese, shredded
Preheat oven to 400'
Except for the cheese, mix all ingredients together.
Lay the potatoes in a light greased cookie sheet. You want a fairly thin layer so the potatoes cook evenly and the edges get kinda crispy. It wont be a single layer, but you don't want it to be a casserole.
Bake for 40 minutes, until potatoes are thoroughly cooked and some of the edges are crispy.
Remove from the oven and immediately sprinkle the cheese over the top of the potatoes. The heat from the potatoes will melt the cheese so you don't have to put them back in the oven.