For this recipe, we used white potatoes, but you can substitute gold or russet potatoes depending on what you have on hand.
Use fresh, block cheese and hand grate it for the creamiest potatoes. Store bought shredded cheese contains cellulose, which is an anti-clumping agent. This makes it hard for the cheese to combine with the cream.
You can slice your potatoes by hand, but a mandolin will make your job easier and your potatoes evenly sliced.
3 pounds white potatoes
2 tbsp salted butter
1 1/2 cup heavy cream
1 cup shredded white cheddar
1/2 cup grated parmesan, divided
4 garlic cloves, minced
salt and pepper
- Preheat oven to 375°F and grease a a baking dish with butter.
- Slice your potatoes very thin and as even as possible.
- In a large mixing bowl, combine heavy cream, cheddar, garlic, and most of the parmesan. Leave a little for topping. Season with salt, pepper, and thyme.
- Once cream and cheese mixture is well combined, add in potatoes.
Fold together until potatoes are all coated.
- Place potatoes in baking dish upright. Line them in rows or columns until all potato slices are squeezed in.
- Evenly pour the excess cream overtop of the potatoes.
- Lightly season with salt and pepper.
- Cover the baking dish with foil and bake for 1 hour or until potatoes are fork tender.
- Sprinkle left over parmesan on top and broil on low for 10 minutes or until cheese is golden brown.
- Remove from oven and cool to minutes before serving.
- Top with fresh thyme.