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1
Scrub and rinse potatoes clean.
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2
Pat dry.
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3
(If youd like, you could peel the skin, but leaving it on makes a crispy outside after baking.)
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4
Cut off a very small part of a potato from one side to form a flat bottom.
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5
Put the flat side against your cutting board and slice into the potato, spacing the slices 1/8 inch apart.
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6
Dont cut all the way through.
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7
Stop when you just about to reach the bottom, leaving the slices stay connected at the bottom.
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8
Do the same with the remaining potatoes.
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9
Once the potatoes are cut, place them on a baking sheet lined with foil.
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10
Preheat oven to 425 degrees F with a rack in the lower-middle position.
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11
Melt butter in a small pan over medium heat.
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12
Add garlic slices and 1 tablespoon mixed herbs into the butter.
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13
Stir and cook for 23 more minutes over medium-low heat, or until fragrant.
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14
Brush infused butter all over the potatoes, including the bottoms.
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15
Sprinkle potatoes generously with salt and pepper (I used freshly grated salt and pepper).
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16
Place the baking sheet on the lower-middle rack in the oven.
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17
Bake for 30 minutes.
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18
Carefully remove from oven.
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19
Use a small spoon to nudge the potato layers.
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20
Insert 1 slice garlic between each layer, leaving the layers separated.
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21
Brush the rest of the butter onto the potatoes.
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22
Since the layers stay open because of the garlic, butter will easily drip down into the space between each potato slices.
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23
Return to the oven.
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24
Bake for another 30 minutes.
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25
In a small bowl, combine cheddar cheese, Parmesan cheese, remaining 2 tablespoons herb mix, and paprika.
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26
Mix well and set aside.
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27
Once the potatoes are done, sprinkle cheese mixture onto each potato.
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28
Gently push it down into the slits by using a spoon.
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29
Return to the oven and bake for additional 510 minutes, or until the cheese is melt.
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30
Serve immediately.
