Description
A delightful blend of creamy goodness and cheesy richness, perfect for hearty weeknight dinners or festive gatherings.
Ingredients
- 2 pounds russet potatoes (thinly sliced)
- 2 cups heavy cream
- 1 cup whole milk
- 3 cloves garlic (minced)
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Gruyère cheese (shredded)
- Salt and pepper to taste
- Fresh parsley (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with unsalted butter.
- Using a mandoline or sharp knife, slice the russet potatoes into even rounds.
- In a medium saucepan, combine heavy cream, whole milk, minced garlic, salt, pepper, and thyme. Allow it to gently simmer until well mixed.
- Layer half of the potato slices in the prepared baking dish. Pour half of the cream mixture over the potatoes, followed by half of each cheese variety. Repeat these layers.
- Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil, then bake for an additional 20-25 minutes, or until the top is bubbly and golden brown.
- Let cool slightly, garnish with chopped parsley, and serve!
Notes
This dish can be prepared a day in advance. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American