| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 1 hr 25 min |
| Yield: | 6 servings |
Ingredients
- Butter, at room temperature
- 1 shallot, minced
- 2 cups heavy cream
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick
- 2 cups grated sharp white Cheddar cheese
- 1/4 cup grated Parmesan
Instructions
- Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
- Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
- Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
- Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 618 |
| Total Fat | 49 g |
| Saturated Fat | 30 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 18 g |
| Cholesterol | 167 mg |
| Sodium | 733 mg |
Reviews
Wow! shocked there isnt a who life biography written before the recipe. this is a crazy change of pace. I need to know if your childs boyfriend or dog like the recipe and what are the best times of year to make it. lol
This recipe is so good..I made it for the first time 10 years ago and i still Google this recipe when I make cheesy potatoes
So fire
So fire
So good
This dish was amazing. I cooked it for an Easter family dinner, and it was hugely popular. This recipe is definitely a keeper.
made this for the family Christmas dinner over the weekend, it was a hit. awesome recipe!
I love this recipe!!! I have made it so many times, it’s so delicious!!! I’m craving for it right now.
Decent recipe but I’d definitely need to figure out how to cut down the fat to enjoy it more regularly. I did make a couple of changes, including replacing the shallot with about a quarter of an onion and sauteeing that with the garlic before adding the cream. I then added about 1/3 of a cup of grated parm, because why wouldn’t you? My cream certainly did not thicken in 2-3 minutes, but I also definitely over thickened mine by letting it simmer for 10-15 minutes. If this happens to you, you can just eyeball how much more cream you might need to get through the casserole all the way, heat it up, and pour it over. I added 15 minutes to the bake time with the foil on to make up for my potato slices that got cut a little too thick (no mandolin in my itty bitty kitchen). Also blasted it with the broiler at the very end to make it look pretty. My boyfriend was a huuuuuge fan, but I was struggling with all the grease I was seeing at the bottom of the pan. Maybe 1/2 cream 1/2 half and half? Who knows, but if you’re looking for a side dish for a special occasion and you’re not too concerned, this is a solid option!
The recipe was pretty good, easy to make. In my opinion, though, the cream didn’t fit with the cheese taste.
This was very good!
Awesome. Will definitely make this again.