Ingredients
- Russet Potatoes, peeled and thinly sliced: 3 pounds
- Yellow Onion, thinly sliced: 1 medium
- Heavy Cream: 2 cups
- Milk: 1 cup
- Gruyere Cheese, shredded: 1 1/2 cups
- Sharp Cheddar Cheese, shredded: 1 cup
- Garlic, minced: 2 cloves
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Butter: 2 tablespoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter.
- Step 2: In a large saucepan, combine heavy cream, milk, minced garlic, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally. Do not boil.
- Step 3: Layer half of the sliced potatoes in the prepared baking dish, overlapping slightly. Top with half of the sliced onion and half of both the Gruyere and Cheddar cheeses.
- Step 4: Repeat the layers with the remaining potatoes, onion, and cheeses.
- Step 5: Pour the warm cream mixture evenly over the potato layers.
- Step 6: Dot the top with butter. Bake in the preheated oven for 50-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let stand for 10 minutes before serving.
Notes
- For easier slicing, use a mandoline or food processor to get uniformly thin potato slices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat individual portions in the microwave, or bake in a low oven until warmed through.
- This rich dish pairs perfectly with roasted chicken or a simple green salad for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American