CONTEST SIDE DISH: Sliced Herb-Baked Potatoes

SLICED HERB-BAKED POTATOES
Adapted By BumbleBeeBoogie

4 medium russet or Yellow Fin potatoes
1 teaspoon salt
freshly ground black pepper, to taste
2 to 3 tablespoons melted butter
2 to 3 tablespoons chopped fresh herbs such as parsley, chives, thyme or sage (or 2 to 3 teaspoons of dried herbs of your choice
15 to 20 bay leaves
4 tablespoons grated Cheddar or smoked Gouda cheese
1-1/2 tablespoons Parmesan cheese

Preheat the oven to 425 degrees F.

Peel the potatoes if the skin is tough, otherwise just scrub and rinse them. Cut the potatoes into thin slices---but not all the way through. Use the handle of a spoon to prevent the knife from cutting all the way through the potato so that the slices to not separate. Put the potatoes in a greased baking dish; fan them slightly. Snip the bay leaves in half, placing pieces of bay leaf in between the potato slices, distributing them equally between the 4 potatoes.

Sprinkle the potatoes with the salt, pepper and drizzle with the butter. Sprinkle with the herbs.

Bake for about 50 minutes. Remove from the oven and sprinkle with the cheeses. Bake the potatoes for another 10 to 15 minutes until lightly browned, the cheeses are melted and the potatoes are soft inside. Check with a fork.

Before serving, if desired, remove the bay leaves from the potatoes. Serves 4.