Ingredients
- Butter, at room temperature
- 1 shallot, minced
- 2 cups heavy cream
- 1 clove garlic, minced
- Kosher salt and freshly ground pepper
- 3 medium russet potatoes (about 2 1/4 pounds), peeled and sliced 1/8-inch thick
- 2 cups grated sharp white Cheddar cheese
- 1/4 cup grated Parmesan
Directions
Heat oven to 375 degrees F. Butter a 1 1/2 to 2-quart baking dish and sprinkle with just a bit of the shallot.
Add the heavy cream to a medium saucepan along with the remaining shallot, garlic, salt and pepper. Place over medium heat and bring to a simmer while stirring. Let simmer until you see the liquid begin to thicken, 2 to 3 minutes.
Layer 1/3 of the sliced potatoes in the baking dish, cover with some Cheddar and a sprinkling of Parmesan; repeat the layering 2 more times.
Pour the hot liquid over the potatoes. Add the remaining cheese, cover with foil, and bake for 1 hour, then remove the foil to bake until the cheese is golden and brown, 15 to 20 minutes. Let rest for 10 minutes before slicing so it can settle.
Photo: Cheesy Potato Casserole Recipe

















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By merjony_4353818
Burbank, IL
on January 24, 2013
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Delicious, I`ve made them a couple of times already and my kids love them. My niece is always requesting them too.
By Chef #1414511
on March 01, 2012
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Meh. Should have melted all the cheese in the cream. The texture was not good. The flavor was good, but the cheese was curdled and kinda unpleasant. Won't be making this one, again.
By Melincol
on February 23, 2012
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This was AMAZING! We also had to cook a little longer and we added some ham and it gave it great flavor.We loved this - so simple and delicious. Thanks ya'll!
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