Cheesy Garlic Potato Bake

Ingredients

• 4 tablespoons unsalted butter, softened and divided

• 3 pounds (about 4–5 medium) russet potatoes, peeled

• 1 cup heavy cream

• ½ cup shredded white cheddar cheese

• 6 tablespoons grated Parmesan cheese, divided

• 3 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat & Prep
   Preheat oven to 375°F (190°C).
   Grease a baking dish (around 9×13 inches or similar) with 2 tablespoons of the softened butter.

2. Slice Potatoes
   Thinly slice the peeled potatoes — a mandolin works best for even, paper-thin slices.

3. Make the Cream Mixture
   In a large mixing bowl, combine:

   • 1 cup heavy cream

   • ½ cup shredded white cheddar

   • 4 tablespoons grated Parmesan

   • 3 minced garlic cloves

   • Salt and pepper to taste

4. Coat the Potatoes
   Add the sliced potatoes to the cream mixture and toss gently until all slices are evenly coated.

5. Arrange in Dish
   Vertically arrange the coated potato slices in the greased dish, keeping them upright like a domino effect. Continue until all slices are used.

6. Add Remaining Cream Mixture
   Pour any leftover cream mixture evenly over the arranged potatoes. Lightly season the top with a little extra salt and pepper.

7. Top with Butter
   Dot the top with the remaining 2 tablespoons of butter, distributing it evenly.

8. First Bake
   Cover the dish tightly with foil and bake for 35 to 40 minutes.

9. Uncover & Finish Baking
   Remove foil, sprinkle the remaining 2 tablespoons of Parmesan over the top, and bake uncovered for an additional 25 to 30 minutes, or until potatoes are tender and golden.

10. Broil for Crispiness (Optional)
    If desired, broil on high for 1 minute to brown the top beautifully. Watch closely to avoid burning.

11. Cool & Serve
    Let the dish rest for 10 minutes before serving. This allows the cream to thicken slightly for easier slicing and serving.

Servings & Nutrition

• Yield: 6 servings

• Calories: ~350 kcal per serving