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