Description
The golden, bubbling cheese atop tender slices of potato not only creates a visually stunning dish but also offers an irresistibly rich flavor profile. Whether you’re gathering around the dinner table with family or looking for an impressive side dish for your next potluck, this recipe promises to be a crowd-pleaser, leaving everyone asking for seconds.
Ingredients
2 tablespoons butter, plus additional for buttering casserole dish
1/2 medium onion, minced
1 garlic clove, minced
1 1/4 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup chicken stock
1 1/4 cups heavy cream (add a little more if it doesn’t cover potatoes)
1 1/2 to 1 3/4 pounds (about 5 to 6 medium) russet potatoes, peeled and sliced 1/8 inch thick
3 cups total finely shredded cheese: 2 cups Cheddar (8 ounces), and 3/4 cup (3 ounces) of either Fontina or Provolone along with 1/4 cup (1 ounce) Parmesan, mixed together
About 1 tablespoon chopped parsley for garnish
Instructions
Preheat oven to 425 degrees F.
Melt butter and sauté onion over medium heat until soft and translucent. Add garlic, salt, and pepper, cooking for about 30 seconds.
Add stock, cream, and potatoes. Bring to a good simmer, then cover, reduce heat to medium-low, and simmer gently until potatoes are nearly tender, about 15-20 minutes. Taste and adjust seasoning.
Transfer to a buttered 8 x 8″ baking dish. Top with the cheese mix and bake for about 10-15 minutes, or just until the sauce bubbles and cheese melts. Cool slightly before serving, then garnish with parsley.
Prep Time: | Cooking Time: 35 minutes | Total Time: 45 minutes | Servings: 4 to 6
- Prep Time: 10 minutes
- Cook Time: 35 minutes