Ingredients
2½ lbs russet or Yukon gold potatoes, peeled and thinly sliced
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella or Monterey Jack
2 cups heavy cream or half-and-half
3 cloves garlic, minced
1 tsp onion powder
½ tsp dry mustard
Salt and pepper to taste
Fresh thyme or parsley (optional for garnish)
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Peel and thinly slice potatoes using a mandoline or sharp knife.
3. In a saucepan, gently warm cream with garlic, onion powder, dry mustard, salt, and pepper.
4. Layer half of the potatoes in the baking dish.
5. Pour half of the cream mixture over the potatoes, then sprinkle with half the cheese.
6. Repeat with remaining potatoes, cream, and cheese.
7. Cover with foil and bake for 40 minutes.
8. Uncover and bake an additional 20–25 minutes, or until golden and bubbly.
9. Let cool for 10 minutes before serving. Garnish with herbs if desired.
Notes
Make ahead: Assemble the dish up to 24 hours in advance and refrigerate.
Reheat leftovers in a 350°F oven, covered, until warmed through.
Pairs well with ham, chicken, or beef, and makes a fantastic holiday side.
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