White Cheddar and Rosemary Potato Slices

I adore Old Canadian White Cheddar cheese.  When I was little, it was a big treat to get "Grandma" cheese during the year.  You see, my favorite type of cheese isn't easily found in the US, but always readily available when we visited my Canadian grandparents.

I now have a Canadian roommate who brought me back a HUGE block of my favorite cheese from her trip home this break.

Thanks, roommate.

White Cheddar and Rosemary Potato Slices


1 potato
a bit of olive oil
a couple grates of cheese
a couple of shakes of rosemary (I used dried, but fresh would be good too)
some kosher salt
a couple of grinds from a peppercorn grinder

I used a mandolin to slice the potato longways (with the skin on).  They were bigger than chip-thin, but you could do any size you wanted.  Then I soaked them for about 5 minutes in water.  I didn't bother to dry them afterward, I just dumped the water and added some olive oil, making sure each potato slice was relatively coated, and then laid them out in a single layer on a baking sheet.  Give them a little sprinkle of salt and some rosemary.  I cooked mine on 400* for 10 minutes.  While they were cooking I grated some cheese.  After 10 minutes, I took them out, and put a bit of cheese on each slice and popped them back in the oven for 5-7 minutes.

Delightful.