Ingredients
Scale
- 4 large russet potatoes, thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for a touch of color)
- Fresh parsley, chopped (for garnish)
Instructions
- Wash and peel the potatoes. Use a mandoline or a sharp knife to thinly slice the potatoes evenly.
- In a saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream, then add salt, pepper, and paprika. Warm the mixture, then gradually stir in shredded cheddar cheese until smooth.
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Layer potato slices in the dish, pouring some cheese sauce over each layer. Repeat until all potatoes and sauce are used. Finish with Parmesan cheese on top.
- Cover with foil and bake for 40-45 minutes, until potatoes are tender. Remove foil and broil for 3-5 minutes to crisp the top.
- Garnish with chopped parsley before serving.
Notes
- Use a mandoline for even slicing to ensure uniform cooking.
- You can substitute different cheeses like Gruyère or mozzarella for varied flavors.
- For quicker cooking, use thin potato slices.
- For a lighter version, replace heavy cream with evaporated milk or a béchamel sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
