Description
A warm, bubbling dish of cheesy au gratin potatoes, soaked in heavy cream and layered with sharp cheddar and nutty Parmesan.
Ingredients
Scale
- 2 pounds potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 3 cloves garlic, minced
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon fresh thyme (optional)
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with the butter.
- Wash and peel the potatoes (optional), then slice them thinly and evenly, about 1/8-inch thick. Mince the garlic and season the potato slices lightly with salt and pepper.
- Place half of the potato slices in an even layer in the prepared dish. Sprinkle half of the shredded cheddar and half of the grated Parmesan over this layer. Repeat with the remaining potatoes and cheeses.
- Carefully pour the heavy cream over the layered potatoes. Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue to bake for an additional 15–20 minutes until bubbly and golden brown. Let it rest for 5–10 minutes before serving.
Notes
For an extra-crispy top, mix melted butter with breadcrumbs and sprinkle on top before the final bake. Allow the gratin to rest after baking for the best texture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 5.7g
- Sodium: 600mg
- Fat: 44g
- Saturated Fat: 28g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3.3g
- Protein: 16.5g
- Cholesterol: 80mg