About This Recipe
This potato bake is a straightforward casserole dish requiring minimal preparation. It uses affordable pantry staples and serves as a versatile side or main dish.
Why You’ll Love This Recipe
Requires only basic cooking techniques
Uses inexpensive, readily available ingredients
Provides high yield for family meals or gatherings
Adaptable to most dietary preferences (vegetarian-friendly)
Features creamy textures with crispy topping contrasts
Ingredients
2 lbs (900g) russet potatoes, peeled and thinly sliced
1 cup (240ml) heavy cream
1 cup (100g) grated cheddar cheese
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp paprika
2 tbsp unsalted butter, cubed
Fresh parsley, chopped (optional garnish)
Step by Step Instructions
Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Arrange potato slices evenly in the baking dish.
In a bowl, mix cream, garlic, salt, pepper, and paprika. Pour evenly over potatoes.
Sprinkle grated cheese over the potato mixture. Dot with cubed butter.
Cover dish with foil and bake for 45 minutes.
Remove foil and bake uncovered for 20-25 minutes until potatoes are tender and top is golden brown.
Rest for 10 minutes before serving. Garnish with parsley if desired.
FAQ
Can I use other potatoes?
Russets are recommended for their starch content, but Yukon Gold potatoes are acceptable substitutes.
How thin should I slice potatoes?
Slice to ⅛-inch thickness for even cooking. A mandoline slicer ensures consistency.
Can I add other ingredients?
Onions or thyme may be added during layering, but this alters the base recipe.
You Must Know
Potatoes must be uniformly sliced to prevent uneven cooking
Baking time varies based on potato thickness and oven calibration
The dish must rest before serving to allow sauce thickening
Storage Tips
Refrigerate leftovers in airtight containers for up to 3 days
Reheat in oven at 350°F (175°C) for 15-20 minutes to maintain texture
Freezing is not recommended due to cream separation risks