Three Cheese Potato (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1.5 to 1.75 lbs of russet potatoes, peeled and cut into thin ⅛-inch slices
02 -
2 tablespoons butter, plus extra for the pan
03 -
Half of a medium onion, finely chopped
04 -
1 clove of garlic, finely chopped
→ Sauce
05 -
¾ cup chicken broth
06 -
1¼ cups heavy whipping cream
07 -
1¼ teaspoons salt
08 -
½ teaspoon black pepper, ground
→ Cheese & Garnish
09 -
2 cups shredded sharp cheddar cheese
10 -
¾ cup shredded fontina or provolone cheese
11 -
¼ cup shredded Parmesan cheese
12 -
1 tablespoon fresh parsley, chopped finely
# Instructions:
01 -
Preheat your oven to 425°F (220°C).
02 -
Melt the butter in a big pan, stir in the onion, and cook until soft (around 5 minutes). Toss in the garlic and seasonings, cooking for a quick 30 seconds.
03 -
Pour in the broth and cream, and mix the potato slices in until they’re all coated evenly.
04 -
Let the mixture simmer, then cover and cook on medium-low heat for about 15-20 minutes or until the potatoes are almost done.
05 -
Move the potato mixture into a buttered 8x8-inch baking dish and sprinkle the cheese mixture on top.
06 -
Bake for 10-15 minutes until the cheese is bubbly and golden. Let it sit briefly before sprinkling with parsley and serving.
# Notes:
01 -
You can make this ahead and reheat it at 350°F.
02 -
Pairs well with steak or chicken as a side.
03 -
Try baking this in mini dishes for individual portions.