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This savory potato torte incorporates thin layers of potatoes, garlic butter, fragrant rosemary, and parmesan. Baking it in your Traeger fuses all the individual flavors together with rich, wood smoke, creating a unified, scrumptious dish.
6 Yukon Gold potatoes, sliced 1/4 inch thick
2 Stick butter, melted
3 Clove garlic, crushed
2 Tablespoon rosemary, chopped
1 Cup Parmesan cheese, grated
salt and pepper
: 375 ˚F
6 Yukon Gold potatoes, sliced 1/4 inch thick
2 Stick butter, melted
3 Clove garlic, crushed
2 Tablespoon rosemary, chopped
1 Cup Parmesan cheese, grated
To Taste salt and pepper
: 375 ˚F