Description
A comforting and sophisticated dish featuring creamy russet potatoes layered with white cheddar and Parmesan cheese, baked to perfection.
Ingredients
Scale
- 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 (divided)
- 3 garlic cloves (minced)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and grease a baking dish with 2 tablespoons of butter.
- Thinly slice the peeled russet potatoes to about 1/8 inch thickness.
- In a mixing bowl, combine heavy cream, shredded white cheddar, 4 tablespoons of grated Parmesan, and minced garlic. Whisk until smooth.
- Add sliced potatoes to the cream mixture, tossing gently to coat. Season with salt and pepper.
- Layer the coated potatoes in the greased baking dish, packing them snugly.
- Pour any remaining cream mixture over the potatoes and dot the top with the remaining 2 tablespoons of butter.
- Cover with foil and bake for 35-40 minutes.
- Remove foil, sprinkle remaining Parmesan on top, and bake for an additional 25-30 minutes until golden.
- For a crispy top, broil on high for 1 minute, watching closely to avoid burning.
- Let the gratin cool slightly before serving.
Notes
Consider layering with spinach or sweet potatoes for variations. This dish pairs well with roasted meats and light white wines.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg