Description
A rich and creamy dish made with layers of thinly sliced potatoes and a silky cream sauce, perfect for any occasion.
Ingredients
Scale
- 4 large potatoes (Russet or Yukon Gold)
- 2 cups heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter, room temperature
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Melt butter in a saucepan over medium heat and sauté minced garlic for 1-2 minutes until fragrant.
- Add heavy cream, salt, and pepper, and gently bring to a simmer without boiling.
- In a greased baking dish, layer half of the sliced potatoes, pour half of the cream mixture over them, and sprinkle with half of the cheeses.
- Repeat layers with remaining potatoes, cream, and cheeses.
- Cover with foil and bake for about 45 minutes.
- Remove the foil and bake for another 15-20 minutes until the top is golden and crispy.
- Let sit for a few minutes before serving, and garnish with fresh parsley if desired.
Notes
Ensure butter is at room temperature for easy melting, and let the cream sit out for a while to take the chill off for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg