¼ cup chives (10 g), finely chopped plus more to serve
1 sheet puff pastry, cut into a 9-inch (23-cm) circle
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup grated parmesan cheese (25 g)
Nutrition Info
Calories 779
Fat 54g
Carbs 61g
Fiber 4g
Sugar 4g
Protein 21g
How to Make It
1. Step
Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
2. Step
Slice the gold potatoes to about 5-6 millimeters thick.
3. Step
In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
4. Step
Preheat oven to 350°F (180°C).
5. Step
Butter an oven-safe, 8 or 9-inch (20 or 23-cm),stainless steel mixing bowl.
6. Step
Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch (1-cm) from the top of the bowl.
7. Step
Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
8. Step
Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
9. Step
After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
10. Step
Layer another 2 rotations of gold potatoes.
11. Step
Place the strips of bacon in a single layer across the potatoes.
12. Step
Layer another 2 rotations of gold potatoes.
13. Step
Sprinkle the chives in an even layer across the potatoes.
14. Step
Layer another 2 rotations of gold potatoes.
15. Step
Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
16. Step
Layer another 2 rotations of gold potatoes.
17. Step
Place the circle of puff pastry on top, pressing it lightly into the potatoes.
18. Step
Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
19. Step
Cool until the bottom of the dish is no longer warm.
20. Step
While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
21. Step
Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
22. Step
Preheat oven to 400°F (200°C).
23. Step
Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
24. Step
Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
25. Step
Transfer the dome to a cutting board, then slice into wedges.
