Extra rich and creamy potato goodness, need I say more?
3 to 4 medium russet potatoes, peeled
2 cups heavy cream
1 cup milk
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoon butter, softened
3 cups grated cheddar cheese
2 teaspoon parsley
Preheat oven to 400 degrees.
Cut the potatoes into 1/8” slices.
Beat together cream, milk, flour, garlic, salt, and pepper by hand until well combined.
Coat inside of large baking dish with softened butter.
Arrange ¼ of the potatoes on the bottom of the dish.
Pour some of the cream mixture over the potatoes.
Repeat this layering step three more times.
Stop adding the cream mixture when it is level with the sliced potatoes in the baking dish.
Cover the potatoes and bake for 20 minutes.
Uncover and bake another 30-40 minutes or until the potatoes are starting to brown on top.
Sprinkle grated cheese over the top of the potatoes and continue to bake for 5-10 minutes or until the cheese is melted and slightly browned and the potatoes are tender.
Sprinkle parsley on top and serve.
Slice the potatoes with a mandolin, very thin slices.
You don’t have to use fresh garlic but do sprinkle some garlic salt on each layer of potatoes.
Add a little cheese to the middle layer of potatoes, just to give them a little flavor all the way through. I like to use a mix of smoked cheddar and mild cheddar cheese.
This recipe will feed 2 or 3 people. Use a small baking dish for this amount. Maybe an 8×8. If you want to make more, use a larger pan and be prepared to double the cream mixture (as well as the potatoes). I think I made them in a 7×11” pan and it fed 5 or 6 of us.
I allow the milk and cream to come to room temperature beforehand so that no baking time is wasted warming it up in the oven.
I overlap the potato slices in the pan, alternating the direction so it’s a solid mass of potato goodness.
I increase the cream mixture by at least twice. Letting the dish bake longer with more sauce seems to make it even better. Creamy goodness.
Place four pats of butter between two of the layers.
I increase the initial baking time to 50 minutes and decrease the second time to 40 minutes, it just thickens the whole mixture up more. Make sure you watch how the dish is browning, it can go dark quickly if you’re not keeping an eye on it.
Also, I don’t bother measuring the cheese. I spread most of a 1 lb. bag of shredded cheese on top. Just pour it on until the cheese is level with the top of the dish.
An 8″ x 8″ x 2″ Pyrex dish works great for this and is MUCH easier to clean up afterwards. Use a 15″ x 10″ x 2″ if you’re making a double recipe.
This dish freezes well.