Ingredients
Scale
- 2 pounds Yukon Gold or Russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup milk or half-and-half
- 2 cloves fresh garlic, minced
- 1/4 teaspoon nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded cheese (optional, such as cheddar or Gruyere)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine heavy cream, milk, minced garlic, nutmeg, salt, and pepper.
- Layer half of the sliced potatoes in a greased baking dish. Pour half of the cream mixture over the potatoes.
- If using, sprinkle half of the shredded cheese over the first layer.
- Add the remaining potato slices and top with the remaining cream mixture and cheese.
- Cover with foil and bake for 45 minutes. Remove foil and bake for an additional 15-20 minutes until potatoes are tender and the top is golden.
- Let cool slightly before serving.
Notes
For added flavor, incorporate green onions or smoked paprika. Can be made ahead and stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 60mg