100 Layer Potato Recipe

Preheat oven to 200°C (400°F). Lightly grease a 9-inch (23 cm) round or square baking pan with parchment paper or nonstick spray and brush with a little olive oil/butter.

Using a mandoline or very sharp knife, slice the peeled russet potatoes as thinly as possible (about 1–1.5 mm / paper-thin). Rinse the slices briefly under cold water to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

In a large bowl, combine the melted butter and milk, salt, black pepper, and garlic powder. Stir in the potato slices and gently toss so each slice is lightly coated. Work quickly to keep slices from oxidizing; if needed, keep them covered with a damp towel while assembling.

Arrange a single overlapping layer of potato slices in the prepared pan, slightly shingling them. Sprinkle a thin, even layer (about 2 tbs total spread across assembly steps) of the mixed cheeses (reserve most for later) and a few small dollops of the softened cream cheese over the layer. Continue layering potatoes, cheese, and cream cheese in the same manner until all slices are used, finishing with a potato layer on top. Aim for very thin layers so you achieve many 'layers'—this yields the 100-layer effect when sliced thin. Press down lightly on the assembled stack to compact.

Brush the top lightly with the remaining melted butter or olive oil. Cover the pan tightly with foil.

Bake covered for 35 minutes at 200°C (400°F). Remove foil and continue baking for another 20–25 minutes until the top is golden and edges are bubbling and potatoes are tender when pierced with a knife. If top browns too quickly, cover loosely with foil.

Five minutes before the end of baking, evenly sprinkle remaining gruyere and cheddar over the top to create a melty, browned cheese crust. Return to oven until cheese is melted and lightly golden (about 5 minutes).

When fully cooked, remove from oven and let rest for 10 minutes to firm up—this helps slices hold together and reveals the many thin layers.

While the potato stack rests, prepare the loaded bacon crumble: in a small bowl combine the chopped crisp bacon, sliced green onions, and minced chives. Stir to combine.

Slice the rested potato stack into wedges or squares. Plate portions and top each serving with a spoonful of sour cream and a generous sprinkle of the loaded bacon crumble.

Optional: garnish with an extra pinch of chives and a grind of black pepper. Serve warm.