Full disclosure: You won’t be able to stop eating these creamy, cheesy spuds. These crowd-pleasing potatoes are layered in a bundt pan to make an impressive dome shape.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons unsalted butter, at room temperature
- 2 1/2 pounds Yukon gold potatoes (about 8 medium)
- 1 cup heavy cream
- 2/3 cup grated Parmesan
- 1 clove garlic, grated
- 1 tablespoon chopped fresh rosemary
- 3 scallions, thinly sliced
- Kosher salt and freshly ground black pepper
- 12 slices mild Cheddar, cut in half
Instructions
- Preheat the oven to 400 degrees F. Generously butter a 12-cup bundt pan (use all the butter; it may seem like a lot, but the potatoes need it to stick to the sides of the pan and to crisp up).
- Thinly slice the potatoes on a mandoline (they need to be thin enough to easily bend when folded). Starting on the bottom of the pan lay the potatoes in a slightly overlapping formation, sticking to the butter, until the entire pan is covered in one layer of potatoes.
- Stir together the heavy cream, Parmesan, garlic, rosemary, scallions, 2 teaspoons salt and a few grinds of black pepper in a large bowl. Toss the remaining potatoes in the cream mixture until well coated.
- Using a quarter of the potatoes, layer them in a circular formation, slightly overlapping in the bottom of the pan. Top with 8 pieces of the Cheddar in a slightly overlapping circle. Repeat two more times. Top with the remaining quarter of the potatoes so that all of the cheese is covered. Bake until the potatoes are a dark golden brown, crispy on top and a paring knife can easily be inserted and removed into the center of the dome, about 1 hour 20 minutes. Let rest for 10 minutes. Run a small offset spatula around the edges of the pan to help loosen the potatoes from the side. Invert onto a serving platter. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 389 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 15 g |
| Cholesterol | 86 mg |
| Sodium | 446 mg |
Reviews
Delicious! No leftovers here. Definitely recommend using a mandolin and slice thin. Pour remaining sauce in pan after last layer of potatoes. I used chunk aged white cheddar and sliced w/mandolin. Highly recommend!
Cooking term
Making for the first time. Do I poor the remaining cream mixture in t the bundt pan before baking?
I used mini Bundt pans for individual servings for Thanksgiving, and gruyere instead of Parm. It would be amazing either way and they were savory and delicious.
Absolutely amazing. I would say make sure your potatoes are sliced thin otherwise it’s really hard to get them to stick to each other and the pan. I had to re-slice some but now I know for next time!
Gracias.
Family loved it. One thought for those that said it fell apart or didn’t stay together is I pushed down each layer, basically firm packing it. I think that helped.
Love it
Love it
Awesome!!!!!No leftover that means everyone enjoyed it. Definitely, another side dish for Christmas.