Ingredients
Scale
- 4–5 medium Russet potatoes, thinly sliced
- 2 cups heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 medium onion, finely chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter (for greasing)
- 1 tsp garlic powder
- Fresh thyme (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease a baking dish with butter.
- Thinly slice the potatoes using a knife or mandoline.
- In a skillet, sauté the onions in butter until translucent (optional).
- Mix heavy cream, garlic powder, salt, pepper, and half of the cheddar cheese in a bowl.
- Layer half the potatoes in the baking dish, followed by half the cream mixture. Repeat layers and top with remaining cheese.
- Cover with foil and bake for 45 minutes; then remove foil and bake for an additional 15 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 360
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 60mg