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Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes
- 2 cups heavy cream
- 1 cup whole milk
- 2 tablespoons butter (for greasing and sautéing)
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional)
- Fresh chives or parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter.
- Peel and slice the potatoes into ⅛ inch rounds. Optional: soak slices in water to reduce starch.
- Melt butter in a saucepan and sauté onions and garlic for 2-3 minutes.
- Add heavy cream and milk, season with salt, pepper, and paprika, and let simmer for 3-5 minutes.
- Layer sliced potatoes in the baking dish, adding creamy sauce and cheese in layers.
- Cover with foil and bake for 40 minutes, then remove foil and bake for another 25-30 minutes.
- Let rest for 5-10 minutes before serving. Garnish with chives or parsley.
Notes
Use a mandoline for even potato slices.
Let the dish rest before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 370
- Sugar: 2
- Sodium: 520
- Fat: 24
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 9
- Cholesterol: 70