Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons softened unsalted butter (divided)
  • 3 pounds (4 or 5 medium) 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

Instruction

  • Preheat oven to 375˚F. Grease a baking dish with 2 tablespoons butter.
  • Very thinly slice potatoes (using a mandolin, if you have one).
  • In a large mixing bowl, combine cream, shredded cheddar, 4 tablespoons Parmesan, and garlic.
  • Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
  • Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
  • Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper.
  • Dot top with remaining 2 tablespoons butter.
  • Cover baking dish with foil and bake for 35 to 40 minutes.
  • Remove from oven, uncover potatoes, sprinkle top with remaining Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
  • Transfer to a broiler and broil on high for 1 minute, until top has browned.
  • Remove from oven and cool for about 10 minutes. Serve.