Why You’ll Love This Recipe
- Creamy & Cheesy : A velvety sauce made with cream, butter, and cheese coats every layer of potatoes.
- Easy to Make : Simple ingredients and straightforward steps make this recipe accessible for all skill levels.
- Versatile : Serve as a side dish for roasted meats, holiday feasts, or alongside a fresh salad for a lighter meal.
- Make-Ahead Friendly : Assemble ahead of time and bake when ready—perfect for stress-free entertaining.
- Crowd-Pleasing : Always a hit at gatherings, potlucks, or family dinners.
Ingredients You’ll Need
Serves 6–8
For the Sauce:
- 2 cups heavy cream (or half-and-half for a lighter option)
- 1 cup whole milk
- 2 cloves garlic , minced (optional for extra flavor)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg (optional but recommended)
For the Potatoes:
- 2 1/2 lbs russet or Yukon gold potatoes , peeled and thinly sliced (about 1/8-inch thick)
- 2 cups shredded cheddar cheese (sharp or mild, your choice)
- 1 cup grated Parmesan cheese
- 2 tbsp unsalted butter , cut into small pieces
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) . Grease a 9x13-inch baking dish or casserole dish with butter or nonstick spray.
Step 2: Make the Sauce
- In a medium saucepan, combine the heavy cream, milk, minced garlic (if using), salt, pepper, and nutmeg. Heat over medium heat until warm but not boiling, stirring occasionally. Remove from heat and set aside.
Step 3: Layer the Potatoes
- Arrange a single layer of potato slices in the bottom of the prepared baking dish, slightly overlapping them.
- Sprinkle a generous amount of cheddar and Parmesan cheese over the potatoes. Repeat the layers, alternating potatoes and cheese, until all the potatoes are used. End with a final layer of cheese on top
