Description
Comforting layers of thinly sliced potatoes baked in a creamy cheese sauce, perfect for any meal.
Ingredients
Scale
- 4 cups of thinly sliced potatoes (like Russet or Yukon Gold)
- 2 cups of shredded cheese (cheddar, Gruyère, or Monterey Jack)
- 2 cups of heavy cream
- 1 cup of milk (whole or 2%)
- 3 tablespoons of butter
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 teaspoon of fresh thyme (optional)
- 1/2 teaspoon of paprika
- Fresh parsley or chives for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and thinly slice your potatoes, then place them in cold water.
- Melt the butter in a large skillet over medium heat, add the chopped onion, and cook until translucent.
- Add the minced garlic to the skillet and sauté for about 1 minute.
- Combine heavy cream and milk in a bowl, then gradually add to the skillet, seasoning with salt, pepper, thyme, and paprika.
- Bring the mixture to a gentle simmer and stir in shredded cheese until melted.
- Layer one-third of sliced potatoes in a greased 9×13 baking dish, pour a third of the cheese sauce over, and repeat until all are layered.
- Cover with foil and bake for 45 minutes, remove foil and bake for 15-20 minutes until golden brown.
- Let sit for about 10 minutes before serving.
Notes
For a lighter version, substitute heavy cream with a blend of low-fat milk and cornstarch. Can be made ahead and stored in the refrigerator for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg