Ingredients
Scale
- 4 large russet potatoes (peeled and thinly sliced)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1 small onion (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons butter
- to taste Salt
- to taste Pepper
- 1 teaspoon dried thyme (optional)
- 1/2 teaspoon paprika (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add onions and garlic, cooking until soft and fragrant, about 3-4 minutes.
- In a large bowl, combine heavy cream, salt, pepper, thyme, and paprika. Stir in half of the cheddar and mozzarella cheeses.
- Layer half of the sliced potatoes in a greased 9×13-inch baking dish. Pour half of the cream mixture over the potatoes. Repeat with remaining potatoes and cream mixture.
- Top with grated Parmesan cheese and the remaining cheddar and mozzarella cheeses.
- Cover the dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 30 minutes, or until the top is golden brown and bubbly.
- Let it cool for about 10 minutes before serving. This helps the layers set a bit.
- Prep Time: 20
- Cook Time: 75