Ingredients
Scale
- 2 pounds Yukon gold potatoes, thinly sliced
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (for greasing)
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan over medium heat, combine heavy cream, whole milk, garlic, salt, pepper, and nutmeg. Warm gently but do not boil.
- Layer half of the sliced potatoes in the baking dish. Pour half of the cream mixture on top and sprinkle with half of the cheddar and Parmesan cheese.
- Repeat layers with remaining potatoes, cream mixture, and cheeses.
- Dot the top with butter and cover with foil. Bake for 40 minutes covered; then uncover and bake for an additional 20 minutes until golden and bubbly.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg