Food My Muse

1. Mix the cream cheese, grated gruyere and chives in a bowl. Form a disk and wrap in plastic wrap.
2. Slice your potatoes real thin, I used a mandolin.
3. Remove excess moisture from the potatoes.
4. Preheat the cast iron with the 2 tbsp of olive oil.
5. Add the melted butter to the potatoes with the seasoned salt and pepper.
6. Start layering your potatoes on the cast iron, starting from the center. After 2 layers add the cheese in the center. Repeat the layering until the cheese is fully covered, about 7 total layers.
7. Cover the top of the potatoes with parchment paper and add something heavy.
8. cook on the stove at medium high for about 8-10 min.
9. Remove the parchment paper and bake at 400F for 55 min.
10. Place the parchment on top of the potatoes again, flip it onto a cutting board. Add flaky sea salt. Cut into triangles and transfer to a plate. Remove the parchment paper, add chives and black pepper..