Crispy Layered Potatoes with Blue Cheese and Mozzarella

Peel the potatoes and slice them thinly and evenly; uniform slices ensure even frying and a consistent texture.

Heat a generous amount of vegetable oil in a wide frying pan over medium-high heat until shimmering hot.

Fry the potato slices in batches, avoiding overcrowding, until lightly golden and crisp. Transfer to paper towels to drain excess oil.

Preheat the oven to 200°C (390°F). Lightly grease an oven-safe dish with sides.

Arrange a single layer of fried potatoes in the bottom of the dish. Sprinkle evenly with a portion of the blue cheese.

Season lightly with salt and black pepper, then add a layer of mozzarella.

Repeat the layering with remaining potatoes and cheeses, finishing with a generous top layer of mozzarella only.

Bake for about 5 minutes, just until the cheese is fully melted and lightly crisped on top.

Alternatively, use a microwave with grill function: place the dish on the metal rack (level 2) and cook on combination cook + grill at 450 power for about 3 minutes.

Serve immediately while hot. Ketchup—plain or spicy—can be served on the side if desired.