Description
A creamy, cheesy casserole that captures the essence of a steakhouse side dish with tender potatoes and a golden, bubbly crust.
Ingredients
Scale
- 4 medium potatoes
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup shredded cheese (like cheddar or gouda)
- 1 tablespoon garlic powder
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Peel the potatoes and slice them into thin, even rounds (about 1/8-inch thick). Pat the slices dry with a towel if they feel wet.
- In a small skillet over medium heat, melt the butter. Add the heavy cream, garlic powder, and a pinch of salt and pepper. Stir gently until combined and warm.
- In a lightly buttered baking dish, layer half of the potato slices, pour half of the cream mixture over them, and sprinkle half of the shredded cheese. Repeat the layers with the remaining potatoes, cream mixture, and cheese. Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and bubbly.
- Let the casserole rest for 5 minutes. Garnish with chopped chives or parsley and serve warm.
Notes
Letting the casserole rest thickens the sauce for easier serving. Use a mandoline for even slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 4g
- Sodium: 550mg
- Fat: 37g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg