Ingredients
2 cups freshly grated cheddar cheese
1 cup freshly grated parmesan cheese
3 pounds Russet or Yukon Gold potatoes
1 tablespoon butter
3 cloves garlic, minced
2 cups heavy/whipping cream
1 teaspoon salt
Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C) and move the rack to the middle position.
- Grate the cheddar and parmesan cheeses and set them aside.
- Peel the potatoes and slice them into 1/8-inch (3 mm) slices using a mandoline slicer for uniformity.
- In a small saucepan, melt the butter over medium-high heat. Once melted, add the minced garlic and cook for about 30 seconds.
- Pour in the heavy cream, salt, and pepper, stirring occasionally. Bring to a boil, then remove from heat.
- Grease a 9×13-inch baking dish and arrange half of the sliced potatoes in the bottom, overlapping them slightly.
- Pour half of the cream mixture over the potatoes, then sprinkle half of the grated cheddar and parmesan cheeses on top.
- Repeat the layering process with the remaining potatoes, cream, and cheese, finishing with a final layer of cheese on top.
- Cover the baking dish with foil and bake for 40 minutes. After 40 minutes, remove the foil and continue baking for an additional 25-35 minutes, or until a toothpick slides into the potatoes easily.
- Let the potatoes sit for 5-10 minutes before serving.
Notes
- Can add sautéed onions between layers for extra flavor.
- Try adding fresh thyme or rosemary to the cream mixture for a fragrant herb twist.
- For a vegan version, use plant-based cheese and substitute heavy cream with a dairy-free alternative like coconut cream or almond milk.
- Store leftovers in an airtight container in the fridge for up to 4-5 days.
- If making ahead, you can store the dish in the fridge for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
