Ingredients
4 tablespoons softened unsalted butter, divided
3 pounds russet potatoes, peeled
1 cup heavy cream
1/2 cup shredded white cheddar cheese
6 tablespoons grated Parmesan cheese, divided
3 garlic cloves, minced
Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Grease a 3-quart baking dish with 2 tablespoons of butter.
- Thinly slice the potatoes using a mandoline or sharp knife.
- In a large bowl, combine cream, cheddar cheese, 4 tablespoons Parmesan, and minced garlic.
- Add sliced potatoes and toss to coat evenly. Season with salt and pepper.
- Stack the coated potatoes upright in the baking dish. Pour the remaining cream mixture on top and lightly season again.
- Dot the top with the remaining 2 tablespoons of butter. Cover with foil and bake for 35–40 minutes.
- Uncover, sprinkle the remaining Parmesan, and bake another 25–30 minutes until tender.
- Broil for 1 minute until golden brown. Let rest 10 minutes before serving.
Notes
- Swap cheeses with gruyère, fontina, or comté for a flavor twist.
- Add fresh herbs or roasted garlic for extra depth.
- Make-ahead up to 24 hours and refrigerate before baking.
- Yukon Golds are a good alternative to russets.
- Use a sharp knife if you don’t have a mandoline.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of dish
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg
