Ingredients
Scale
- 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 and move the rack to the middle position.
- Grate the cheeses and prepare the potatoes by peeling them and slicing them into 1/8″ (3 mm) slices.
- Add the butter to a small saucepan over medium-high heat. Once melted, add the garlic and cook for about 30 seconds. Add the cream, salt, and pepper. Let it warm through, stirring occasionally. As it reaches a boil, take it off the heat.
- Arrange half of the potatoes in a greased 9×13 baking dish. Pour half the cream mixture over them, then add half of each cheese. Repeat the process for the second layer, finishing with a layer of cheese on top.
- Bake, covered with foil, for 40 minutes. Remove the foil and bake another 25-35 minutes or until a toothpick slides into the potatoes easily.
- Let the potatoes sit for 5-10 minutes before serving.
Notes
- Use a mandoline slicer for even potato slices.
- Check for doneness earlier if your oven runs hot.
- Let the dish rest before serving to allow the sauce to thicken.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 85mg