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.
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By Always Kooking
Greenville, SC
on October 24, 2011
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Was delicious. I also cooked about 15 more minutes. Next time though I will add the parm. cheese to the half/half mixture. It will melt better. The parm. did not melt looked like cottage cheese. I WILL make this again.
By judythecook
Beverly, MA
on October 17, 2011
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There's nothing remarkable about this recipe. It's sliced potatoes in a dish of oily fat. There's no creativity - no appreciation of herbs or seasonings. Yes, it's edible, but we won't be making this again. Save yourself the trouble and just make a baked potato with a little cheese and sour cream. Same flavors, less work, less fat.
By floragolf_13017617
flora, 52
on October 11, 2011
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Made this for a potluck. Everyone loved it. Thanks Neelys!
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