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Ingredients
Scale
- 3 pounds potatoes (Russet, Yukon gold, or red)
- 1½ cups chicken broth (can substitute vegetable broth)
- 1½ cups sour cream
- 1½ cups shredded cheddar cheese (divided)
- 1/3 cup Parmesan cheese
- 2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon fresh thyme
- 1/8 teaspoon black pepper
Instructions
- Peel and slice potatoes into 1/8" to 1/4" rounds.
- Mix chicken broth, sour cream, half cheddar, Parmesan, garlic salt, onion powder, thyme, and black pepper in a bowl.
- Layer half the potatoes in a greased baking dish and pour half the sauce over them.
- Repeat with remaining potatoes and sauce, topping with remaining cheddar.
- Cover with foil and bake at 350°F for 1 hour.
- Remove foil and bake for an additional 15-20 minutes until golden brown.
Notes
Slice potatoes uniformly for even cooking.
Let the dish rest for a few minutes after baking to blend flavors.
Experiment with different cheese blends or add cooked bacon for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 750
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 10
- Cholesterol: 50