Potatoes Au Gratin Cheese Bake (Print Version)
# Ingredients:
→ Dairy
01 -
4 tablespoons unsalted butter, softened and divided
02 -
1 cup heavy cream
03 -
1/2 cup white cheddar cheese, shredded
04 -
6 tablespoons Parmesan cheese, grated and divided
→ Produce
05 -
3 pounds russet potatoes, peeled (approximately 4 to 5 medium potatoes)
06 -
3 garlic cloves, minced
→ Pantry
07 -
Salt, to taste
08 -
Black pepper, to taste
# Instructions:
01 -
Preheat oven to 190°C. Grease a baking dish with 2 tablespoons of softened butter.
02 -
Using a mandoline or sharp knife, slice potatoes very thinly for even cooking.
03 -
In a large mixing bowl, combine heavy cream, shredded cheddar, 4 tablespoons grated Parmesan, and minced garlic.
04 -
Add the sliced potatoes to the mixture and toss thoroughly to ensure all slices are well coated. Season generously with salt and black pepper and toss again.
05 -
Stack potato slices and arrange them upright in the prepared baking dish. Repeat until all potatoes are arranged.
06 -
Pour any remaining cream mixture evenly over the potatoes and lightly season the top with additional salt and pepper.
07 -
Dot the surface with the remaining 2 tablespoons of butter.
08 -
Cover the baking dish tightly with foil and bake for 35 to 40 minutes.
09 -
Remove the foil, sprinkle the remaining Parmesan over the top, and bake uncovered for an additional 25 to 30 minutes, until the potatoes are fork tender.
10 -
Place the dish under a hot grill for 1 minute to brown the top.
11 -
Remove from oven and let rest for 10 minutes before serving.
# Notes:
01 -
For best results, slice potatoes uniformly thin to ensure even cooking and a tender texture.