Ingredients
Scale
- 4 tablespoons softened unsalted butter, divided
- 3 pounds russet potatoes (about 4 or 5 medium), peeled
- 1 cup heavy cream
- 1/2 cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan cheese, divided
- 3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F and grease the baking dish with 2 tablespoons of butter.
- Thinly slice the russet potatoes.
- In a bowl, combine heavy cream, shredded white cheddar, 4 tablespoons Parmesan, and minced garlic.
- Coat potato slices with the cream mixture and season with salt and pepper.
- Arrange the coated potato slices in the baking dish.
- Pour any excess cream mixture over the potatoes and season the top.
- Cover with foil and bake for 35 to 40 minutes.
- Uncover, add remaining Parmesan, and bake for an additional 25 to 30 minutes.
- Broil for 1 minute for a crispy top.
- Cool for 10 minutes before serving.
Notes
Using a mandolin ensures consistent potato slicing for uniform cooking.
Broiling adds a delightful texture to the top.
Allowing the dish to cool slightly helps the layers set.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 350
- Sugar: 1
- Sodium: 350
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 9
- Cholesterol: 50