Ingredients
Scale
- 4 large starchy potatoes (like Russets or Yukon Golds)
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 3-quart baking dish with butter.
- Layer half of the thinly sliced potatoes in the dish.
- In a saucepan over medium heat, combine heavy cream, milk, garlic, salt, and pepper; stir until mixed.
- Gradually add 1.5 cups cheddar cheese until melted.
- Pour half of the cheese mixture over the potatoes and repeat with remaining potatoes and sauce.
- Top with remaining Parmesan cheese.
- Cover with foil and bake for 45 minutes; then remove foil and bake an additional 15 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 360
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg