Potato Bake
Indulge in the ultimate comfort food with this creamy, cheesy Potato Bake recipe that’s irresistibly rich and packed with flavor. Layers of thinly sliced Russet potatoes are nestled in a velvety blend of heavy cream, milk, and fragrant garlic, then topped with a decadent mix of sharp cheddar and nutty Parmesan cheeses. A hint of fresh thyme adds an herby elegance, while optional breadcrumbs provide a satisfying golden crunch. Perfect for family dinners, holiday feasts, or as a hearty side dish, this easy-to-follow recipe bakes to bubbly perfection in just over an hour. Serve it warm and watch it vanish—this luscious potato gratin is guaranteed to steal the show!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium-sized Russet potatoes
- 2 cups Heavy cream
- 1 cup Milk
- 2 cups, shredded Cheddar cheese
- 0.5 cup, grated Parmesan cheese
- 2 tablespoons Butter
- 3 cloves, minced Garlic
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Peel the potatoes and slice them thinly into 1/8-inch thick rounds using a sharp knife or a mandoline slicer for uniformity.
In a medium saucepan, heat the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Pour in the heavy cream and milk, stirring until combined. Add salt, black pepper, and fresh thyme. Heat the mixture until warm but not boiling, then remove it from the heat.
Layer one-third of the potato slices in the bottom of the prepared baking dish, slightly overlapping the slices. Sprinkle one-third of the cheddar and Parmesan cheese evenly over the potatoes.
Repeat the layering process two more times, finishing with a final layer of cheese on top.
Pour the warm cream mixture evenly over the layered potatoes, allowing it to seep through the layers.
If desired, sprinkle breadcrumbs on top for added texture and crunch.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Allow the potato bake to rest for 10 minutes before serving. Garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
4248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.1 g | 346% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 303.3 g | 110% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 27.2 g | ||
| Protein | 106.9 g | 214% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1910 mg | 147% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6958 mg | 148% | |
*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.
