Creamy, Cheesy Potato Bake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large Russet or Yukon Gold potatoes, peeled and thinly sliced
02 -
2 cups heavy cream
03 -
2 cups shredded cheddar cheese (or Gruyère-cheddar mix)
04 -
2 tablespoons unsalted butter
05 -
2 cloves garlic, minced
06 -
1 teaspoon salt
07 -
1/2 teaspoon ground black pepper
08 -
1/4 teaspoon ground nutmeg (optional)
→ Garnish
09 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 375°F. Grease 9x13-inch baking dish with butter.
02 -
Warm cream with garlic, salt, pepper, and nutmeg over low heat for 2-3 minutes.
03 -
Layer half the potatoes, pour half the cream mixture, sprinkle half the cheese.
04 -
Repeat layering with remaining ingredients, finishing with cheese on top.
05 -
Cover with foil, bake 40 minutes. Uncover and bake 15-20 minutes more until golden.
06 -
Let cool 5-10 minutes before serving. Garnish with parsley if desired.
# Notes:
01 -
Can substitute part cream with whole milk
02 -
Add bacon or caramelized onions for extra flavor
03 -
Stores up to 4 days in fridge or 1 month frozen