Description
A rich, creamy, and cheesy side dish featuring layers of tender potatoes enveloped in a decadent cheese sauce, perfect for any occasion.
Ingredients
- 2 tbsp butter (plus extra for greasing the dish)
- 1/2 medium onion (minced)
- 1 clove garlic (minced)
- 1.25 tsp salt (for seasoning)
- 1/2 tsp ground black pepper (for seasoning)
- 3/4 cup chicken stock (for sauce)
- 1.25 cups heavy cream (for creamy texture)
- 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
- 3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced onion and cook for about 5 minutes until soft. Then, add the garlic, salt, and pepper. Cook for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine. Add the thinly sliced potatoes, ensuring they are well-coated in the sauce.
- Increase the heat to bring the mixture to a simmer. Cover and reduce heat to medium-low, cooking until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Butter an 8×8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading them evenly. Top with an even layer of the shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown. Let the dish rest for a few minutes before serving.
- Sprinkle with chopped parsley and serve warm. Enjoy!
Notes
For best results, slice potatoes uniformly and use russet potatoes for the right texture. Experiment with different cheese blends for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American