Cheesy Potato Bake (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Butter (2 tablespoons, plus extra to grease the dish)
02 -
Russet potatoes (1.5-1.75 lbs, peeled and cut into thin ⅛ inch slices)
03 -
Garlic clove (1, finely chopped)
04 -
Medium onion (½, finely diced)
→ Sauce
05 -
Heavy cream (1¼ cups)
06 -
Ground black pepper (½ teaspoon)
07 -
Salt (1¼ teaspoons)
08 -
Chicken stock or broth (¾ cup)
→ Cheese & Garnish
09 -
Parmesan cheese (¼ cup, grated)
10 -
Sharp cheddar cheese (2 cups, shredded)
11 -
Fresh parsley (1 tablespoon, minced)
12 -
Fontina or Provolone cheese (¾ cup, shredded)
# Instructions:
01 -
Turn the oven on and set it to 425°F (220°C).
02 -
In a big pan, melt the butter and cook the diced onion till it softens (5 minutes), then toss in the garlic for about 30 seconds.
03 -
Pour in the stock and cream, then mix in the potato slices so they get nicely coated.
04 -
Let it come to a gentle boil, cover it up, and cook on medium-low for 15-20 minutes until the potatoes soften a bit.
05 -
Scoop the mixture into a greased 8x8-inch pan, spreading evenly, and sprinkle the cheeses on top.
06 -
Pop it in the oven for 10-15 minutes until the top is browned to your liking, then let it rest for a few minutes. Sprinkle parsley on top to finish.
# Notes:
01 -
You can make this ahead and rewarm at 350°F.
02 -
Great alongside steak or roasted chicken.
03 -
Try using smaller dishes for individual servings!