Ingredients
2 pounds potatoes, thinly sliced
1 onion, thinly sliced
2 cups heavy cream
1 cup grated cheese (Gruyere, Cheddar, or a blend)
2 tablespoons butter
Salt and pepper, to taste
Optional: garlic, fresh herbs (thyme or rosemary)
Instructions
- Preheat oven to 375°F (190°C).
- Grease a baking dish with butter.
- Arrange half the potato slices in the dish, followed by half the onions, salt, pepper, and half the cheese. Add optional garlic or herbs if desired.
- Repeat layers with remaining potatoes, onions, seasoning, and cheese.
- Slowly pour the heavy cream over the layers.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for an additional 15–20 minutes until golden and bubbly.
- Let rest for a few minutes before serving.
Notes
- Use Yukon Gold potatoes for a creamy texture or Russets for a softer result.
- Blend sharp Cheddar and Parmesan for a stronger flavor.
- Substitute half-and-half for a lighter version.
- Add sautéed mushrooms for an earthy twist.
- Sprinkle a pinch of nutmeg into the cream for warmth.
- Store leftovers in the fridge for up to 4 days; reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
