71 minutes
A deliciously creamy and cheesy potato bake perfect for any meal.
Russet Potatoes, peeled and sliced ¼ inch thick
0 lb
cups
cups
teaspoons
teaspoons
Sharp Cheddar Cheese, shredded
0 oz
1. Preheat Oven
Preheat your oven by adjusting the rack to the upper-middle position and setting the temperature to 425 degrees.
2. Combine and Simmer Potatoes
In a large saucepan, combine the sliced potatoes, heavy cream, chicken broth, salt, and pepper. Bring this mixture to a simmer over medium-high heat. Cook the potatoes until a paring knife can slip in and out of them with no resistance, about 8 minutes.
3. Reduce Heat and Cook Gently
Once the potatoes reach the desired tenderness, reduce the heat to medium, cover the saucepan, and let them cook gently for another 8 minutes, stirring occasionally.
4. Stir in Cheese
After the potatoes are perfectly tender, take the saucepan off the heat and gently stir in 1 cup of shredded sharp cheddar cheese.
5. Transfer to Baking Dish and Top with Cheese
Transfer the potato mixture into a 13 by 9-inch baking dish, spreading it out into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top.
6. Bake
Place the baking dish in the oven and bake for about 20 minutes, or until the edges are bubbling and the top is golden brown.
7. Cool and Serve
Once the baking is done, let the dish cool for about 15 minutes.
Use Monterey Jack and cheddar, add green chilies or jalapeños, and top with crushed tortilla chips for a crunchy finish.
Include cooked bacon, diced ham, shredded chicken, or flaked fish to transform the dish into a hearty main.
For a classic French touch, use Gruyère cheese and add garlic to the cream sauce.
Infuse the cream with aromatic herbs like rosemary, thyme, or sage.
Layer in sautéed onions, leeks, mushrooms, or spinach between potato layers for extra flavor and nutrition.
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