Cheesy Potato Bake (Printable Version)

Thinly sliced potatoes baked in a rich, garlicky cream sauce with Parmesan and white cheddar. Perfectly crisp and golden on top.

# Ingredients:

→ Main Ingredients

01 - 3 pounds of russet potatoes (around 4-5 medium size), peeled
02 - 4 tablespoons of unsalted butter, kept soft and divided (2 tbsp for the baking dish, 2 tbsp to go on top)
03 - 6 tablespoons grated Parmesan (4 tbsp for the blend, 2 tbsp to sprinkle over the top)
04 - 1 cup of heavy whipping cream
05 - Salt and freshly cracked black pepper, season to your taste
06 - 3 cloves of garlic, finely chopped
07 - 1/2 cup of freshly shredded white cheddar cheese

# Steps:

01 - Crank up your oven to 375°F. Take about 2 tablespoons of the soft butter and rub it all over the inside of your baking dish. Make sure you don’t miss the edges or corners!
02 - Get those potatoes peeled and slice them super thin—aim for slices about 1/8 inch thick. Using a mandolin is the easiest way to get even slices, but a sharp knife does the trick too if you're careful.
03 - In a big mixing bowl, pour in the heavy cream. Add the minced garlic, shredded cheddar, and 4 tablespoons of Parmesan. Mix it all together well so it combines evenly.
04 - Put the potato slices in your cheesy cream mixture. Gently stir them around so every piece is covered well. Don’t forget to add a good amount of salt and black pepper—potatoes love salt!
05 - This might take a minute, but it’s worth it! Line up little stacks of potato slices upright in your buttered dish. Keep filling it up with rows of slices until it’s packed. If you’ve got extra cream mixture left, pour it over the potatoes. Sprinkle with a touch more salt and pepper.
06 - Use the leftover 2 tablespoons of butter and break it into small pieces. Scatter those on top of your beautiful potato stacks. They’ll melt down and create a buttery layer on top.
07 - Cover the dish tightly with foil so it traps steam. Put it in your oven and bake for about 35-40 minutes to let the potatoes cook through.
08 - Pull the dish out and carefully take the foil off. Sprinkle the last 2 tablespoons of Parmesan cheese on top. Slide it back into the oven, uncovered this time, and cook for another 25-30 minutes. You’ll know it’s ready when a fork slides into the potatoes easily.
09 - Switch your oven to high broil for the final touch. Keep an eye on it while you broil for about a minute. You’re looking for a golden-brown top and some crispy edges.
10 - Take the dish out of the oven and let it sit for 10 minutes. This helps everything settle and makes it easier to serve. Then grab a plate and enjoy your delicious creation!

# Notes:

01 - Creamy on the inside with a crunchy top layer—that's the magic of perfectly baked potatoes au gratin!
02 - Switch up the cheeses if you’d like. Gruyère is classic and tastes fantastic, but white cheddar and Parmesan are amazing together, too.
03 - Got leftovers? Reheat them covered in foil at 350°F until warmed up—it’s just as tasty the next day.
04 - If you're planning ahead, put it together the night before, keep it chilled in the fridge, and bake it fresh. You might need to bump up the bake time by 10-15 minutes since it's starting cold.

Back