3/4teaspoonskosher salt*increase or decrease to taste
1/2teaspoonpepper
1/4teaspoon ground mustard
1/2teaspoongranulated garlic
1/4cupbreadcrumbs
1tablespoonfresh thyme
4ouncesgruyere cheese, shredded1 1/3 to 1 1/2 cups
Instructions
Preheat your oven to 400°F and line a broiler safe pan with foil.
Set the potatoes on a cutting board and lay a wooden spoon on either side of the potato, running lengthwise. Make 1/4" or thinner slices into the potato, stopping when the knife hits the handle of the spoons to prevent cutting through the bottom of the potato.
Drizzle with oil, reserving 1 tablespoon for later. Work the oil into the slices carefully, I find fingers the best to do this.
Season with salt and pepper to tastes, working that into the slices and all over the skin. Roast in the oven for 1 hour, or until tender when pricked with a sharp knife.
Remove potatoes and switch your oven to broil.
Combine shredded cheese, breadcrumbs, thyme, ground mustard, garlic powder, and remaining oil in a bowl. Mix until the topping is moistened and clumping.
Divide the topping among the potatoes, pressing it down firmly to keep it on the top of the potato. Let it fall into the slices where possible.
Broil for 1 to 2 minutes, or until cheese is melted and breadcrumbs are toasted. Serve immediately.