Ingredients
- 4 tablespoons unsalted butter, softened and divided
- 3 pounds russet potatoes, peeled (about 4–5 medium)
- 1 cup heavy cream
- 1/2 cup shredded white cheddar cheese
- 6 tablespoons grated Parmesan cheese, divided
- 3 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 375˚F (190˚C). Grease a baking dish with 2 tablespoons of butter.
- Thinly slice potatoes into 1/8-inch slices using a mandoline.
- In a mixing bowl, combine heavy cream, white cheddar, 4 tablespoons Parmesan, and garlic. Season with salt and pepper.
- Toss potato slices in the cream mixture until evenly coated.
- Arrange coated potato slices vertically in the prepared baking dish. Pour any remaining cream mixture over the top and season lightly with salt and pepper.
- Dot the top with remaining 2 tablespoons butter.
- Cover with foil and bake 35–40 minutes.
- Uncover, sprinkle with remaining Parmesan, and bake an additional 25–30 minutes until potatoes are tender.
- Broil for 1 minute until golden brown. Let cool 10 minutes before serving.
Notes
- Swap cheddar with Gruyère, Fontina, or Comté for a nutty flavor.
- Roast garlic beforehand for a deeper flavor.
- Use whole milk instead of cream for a lighter dish.
- Add fresh herbs like thyme, rosemary, or chives for freshness.
- Store leftovers in the fridge up to 4 days; reheat covered in the oven at 350˚F.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion (1/8 of recipe)
- Calories: 285
- Sugar: 2g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
