Cheese and Potato Layer Bake
Elevate your comfort food game with this irresistible Cheese and Potato Layer Bake, a creamy, cheesy masterpiece perfect for family dinners and special occasions alike. This easy-to-make dish features layers of thinly sliced potatoes coated in a luscious blend of heavy cream, milk, garlic, and fragrant thyme, topped with a melting duo of Cheddar and Parmesan cheeses for an indulgent golden crust. Prepared in just 20 minutes and baked to bubbling perfection, this hearty casserole is both satisfying and elegant, making it the ultimate crowd-pleaser. Garnish with fresh thyme for a touch of sophistication and serve it as a stunning side or a standalone vegetarian main. Whether for a cozy weekend meal or a festive feast, this cheese and potato gratin is comfort food at its finest.
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Recipe Information
Ingredients
- 1.5 kg Potatoes
- 200 g Cheddar cheese
- 50 g Parmesan cheese
- 300 ml Heavy cream
- 200 ml Milk
- 2 Garlic cloves
- 20 g Unsalted butter
- 1 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tsp Fresh thyme leaves
Instructions
Preheat your oven to 180°C (350°F).
Peel the potatoes and slice them thinly into rounds, about 2-3 mm thick. A mandoline slicer works best for even slices.
Grate the Cheddar cheese and Parmesan cheese, then set aside separately.
Mince the garlic cloves.
In a saucepan, combine the heavy cream, milk, minced garlic, salt, pepper, and thyme leaves. Heat gently over medium heat until just warm and well combined, then remove from heat.
Grease a large ovenproof baking dish with the butter or olive oil.
Start layering the bake as follows: Arrange a layer of potato slices on the bottom of the dish, slightly overlapping them. Sprinkle a portion of the grated Cheddar cheese over the potatoes, then pour a small amount of the cream mixture over the layer. Repeat until all the potatoes and Cheddar cheese are used, finishing with a top layer of potatoes.
Pour the remaining cream mixture evenly over the top of the layered potatoes, ensuring it covers the layers completely.
Sprinkle the grated Parmesan cheese over the top for a golden crust.
Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake uncovered for an additional 30 minutes, or until the top is golden and the potatoes are tender when pierced with a knife.
Let the bake rest for 10 minutes before serving. This will help it set and make it easier to serve.
Garnish with additional thyme leaves if desired, and enjoy!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 21.5 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 630 mg | 27% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 371 mg | 29% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
