Cheesy Potatoes Gratin
- 4 tbsp. unsalted butter, softened and divided
- 3 lbs. potatoes, peeled and sliced
- 1 cup heavy cream
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese, plus more for sprinkling
- 3 garlic cloves, minced
- salt and pepper to taste
Preheat oven to 375˚F.
Grease a baking dish with 2 tablespoons butter.
Very thinly slice potatoes (using a mandolin, if you have one).
In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.
Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper. Dot top with remaining 2 tablespoons butter.
Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
Remove from oven and cool for about 10 minutes. Serve.