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Ingredients
- 4 tablespoons softened unsalted butter, divided
- 3 pounds (4 or 5 medium) russet potatoes, peeled
- 1 cup heavy cream
- 1/2 cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan, divided
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
- Very thinly slice potatoes (using a mandolin, if available).
- In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
- Add sliced potatoes and toss together until all potatoes are well coated. Season generously with salt and pepper.
- Arrange potatoes in the baking dish, keeping them upright. Repeat until all potatoes are used.
- Evenly pour the remaining cream mixture over the potatoes and season lightly with salt and pepper.
- Dot the top with the remaining 2 tablespoons butter.
- Cover with foil and bake for 35 to 40 minutes.
- Remove foil, sprinkle with the remaining Parmesan, and bake for an additional 25 to 30 minutes, or until potatoes are tender.
- Broil on high for 1 minute to brown the top. Let cool for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal per serving
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