Imagine a dish so rich and indulgent, it becomes the highlight of any meal. That’s exactly what this Cheesy Potato Bake promises—a creamy, gooey delight that combines the comfort of tender potatoes with the savory goodness of melted cheese.
Cheesy Potato Bake
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic, minced
- 1/2 cup unsalted butter, melted
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the Potatoes: Peel and thinly slice the potatoes (about 1/8 inch thick). Place them in a large bowl of cold water to prevent browning.
- Make the Cream Mixture: In a medium bowl, combine the heavy cream, milk, melted butter, minced garlic, thyme, rosemary, salt, and pepper. Mix well.
- Layer the Potatoes: Drain the potatoes and pat them dry. Arrange a layer of potato slices in the bottom of the prepared baking dish. Sprinkle with a portion of cheddar cheese and Parmesan cheese.
- Add the Cream Mixture: Pour a portion of the cream mixture over the potatoes. Repeat layers until all the potatoes, cheese, and cream mixture are used, finishing with a layer of cheese on top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and Serve: Let the dish cool for a few minutes before garnishing with chopped fresh parsley. Serve warm.
Enjoy your cheesy potato bake!
