Ingredients
Scale
- 2 tbsp butter (plus extra for greasing)
- 1/2 medium onion, minced
- 1 clove garlic, minced
- 1.25 tsp salt (for seasoning)
- 1/2 tsp ground black pepper (for seasoning)
- 3/4 cup chicken stock (for the sauce)
- 1.25 cups heavy cream (for creaminess)
- 1.5-1.75 lbs russet potatoes (about 5-6, peeled and sliced 1/8 inch thick)
- 3 cups shredded cheese (mix of 2 cups Cheddar, 3/4 cup Fontina or Provolone, and 1/4 cup Parmesan)
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C) for even baking.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add the minced onion and cook for about 5 minutes until soft. Then add the garlic, salt, and pepper, cooking for an additional 30 seconds until fragrant.
- Pour in the chicken stock and heavy cream, stirring to combine.
- Add the thinly sliced potatoes, coating them well with the sauce.
- Increase the heat to bring the mixture to a simmer. Cover, reduce the heat to medium-low, and cook until the potatoes are nearly tender, about 15-20 minutes. Stir occasionally.
- Butter an 8×8-inch baking dish or five to six small individual dishes.
- Transfer the potatoes and sauce to the prepared baking dish, spreading evenly. Top with an even layer of the shredded cheese mixture.
- Bake for 10-15 minutes, or until the cheese is melted and golden brown.
- Let the dish rest for a few minutes before serving. Sprinkle with chopped parsley for garnish and enjoy!
Notes
Use a mandoline slicer for uniformly cut potatoes and let the dish rest before serving for best results.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg