General Ingredients:

• 6-7 medium-sized Russet potatoes
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 package (400g) Inspiration, Cracker cut slices (Cheddar, Swiss, and Gouda)

Cheeseburger Style Topping:
(Perfect with cheddar cheese)

Cheeseburger Sauce:

• 2 tbsp mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp nutritional yeast
• 1 tbsp relish
• 1 tbsp mayonnaise
• 1 tsp maple syrup

Finishing touches:

• 5 slices of cooked bacon, chopped
• 5-8 small store-bought pickles, sliced into rounds

French Onion Style Topping:
(Perfect with Swiss cheese)

Quick Onion Confit:

• 2 cups thinly sliced onions
• 1 tbsp butter
• 1/2 tsp salt
• 1 cup beer of choice (amber-blonde-IPA)
• 1 tbsp maple syrup

Finishing touches:

• 2 tbsp whole grain mustard
• 1 tbsp fresh chopped chives (optional)

Mushroom and Rosemary Topping:
(Perfect with Gouda cheese)

Mushroom Spread:

• 2 1/2 cups mushrooms of choice (button, oyster, cremini...)
• 1 tbsp butter
• 2 tbsp white wine vinegar
• 1/2 tsp salt
• 1 tsp fresh chopped rosemary

Finishing touches:

• 1/4 cup sour cream

For the potato slices:

1. Preheat oven to 400°F (205°C).
2. Cut potatoes into slices about 3/4 to 1 inch thick.
3. In a large bowl, add potatoes, salt, and oil and mix well.
4. Spread potato slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, flipping slices halfway through, and prepare toppings while they cook.
6. Remove sheet from oven and top potato slices with slices of Bergeron signature cheese.
7. Return to oven until cheese is melted (5-7 minutes).
8. Once out of the oven, top the cheesy potato slices with their respective toppings.

For the Cheeseburger Style Topping:

1. Prepare cheeseburger sauce by mixing all sauce ingredients together.
2. Top the cheddar-topped potato slices with 1/2 tsp of cheeseburger sauce and sprinkle each slice with bacon and pickles.

For the French Onion Style Topping:

1. In a small saucepan, melt butter. Add onions, salt, and beer. Cover and simmer over medium-high heat for 6-7 minutes.
2. Remove lid, reduce heat, and cook until liquid is completely absorbed. Remove from heat, add maple syrup, and mix well.
3. Top the Swiss cheese-topped potato slices with 1 tsp of onion confit, a dab of whole grain mustard, and a pinch of chives.

For the Mushroom and Rosemary Topping:

1. Chop mushrooms into small pieces.
2. In a skillet, melt butter then add mushrooms and salt.
3. Over medium-high heat, cook mushrooms with salt for 4-6 minutes to draw out moisture.
4. Add white wine vinegar, garlic, and rosemary.
5. Reduce heat and cook until liquid is completely absorbed and mushrooms are lightly golden.
6. Top the Gouda-topped potato slices with 1/2 tsp sour cream and a spoonful of mushroom spread.