Ingredients
– 2 pounds potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1 cup heavy cream
– 1 cup milk
– 2 cups shredded cheese (cheddar, mozzarella, or a blend)
– 2 tablespoons fresh parsley or dill, choppepd (for garnish)
Preparation
1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
2. **Prepare the Potatoes and Onions:**
– In a large bowl, combine the sliced potatoes and onions. Drizzle with olive oil, and add salt, pepper, garlic powder, and thyme. Toss to coat the potatoes and onions evenly.
3. **Assemble the Bake:**
– Grease a baking dish or cake pan. Arrange a layer of the potato mixture at the bottom of the dish.
– Pour half of the heavy cream and milk over the potatoes.
– Sprinkle half of the shredded cheese over the top.
4. **Repeat the Layers:**
– Add another layer of the remaining potatoes and onions.
– Pour the remaining cream and milk over the top, followed by the rest of the cheese.
5. **Bake:**
– Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
– Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the potatoes are tender.
6. **Garnish and Serve:**
– Once baked, let the dish cool slightly before slicing.
– Garnish with fresh parsley or dill before serving.
Enjoy this comforting and cheesy potato bake as a side dish or main course!
How to Store:
Refrigerator: Let the bake cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for up to 4 days.
Freezer: Portion and freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the oven at 350°F (175°C) until hot, or microwave in short intervals if you’re in a hurry.
Variations:
Protein Boost: Add cooked bacon, ham, or shredded rotisserie chicken between the layers.
Vegetarian Add-ins: Mix in sautéed mushrooms, spinach, or roasted red peppers.
Cheese Swap: Try Gruyère, Monterey Jack, smoked gouda, or a spicy pepper jack.
Herb Twist: Use rosemary, basil, or oregano instead of thyme for a different flavor profile.
Crispy Topping: Add a breadcrumb or crushed cracker topping during the last 15 minutes of baking.
Tips for Best Results:
Slice Evenly: Use a mandoline or sharp knife to keep potato slices even for uniform cooking.
Soak Potatoes: If using starchy potatoes like russets, soak them in cold water for 30 minutes, then dry well to reduce excess starch and prevent gumminess.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can affect meltability.
Let it Rest: Let the bake sit for 10–15 minutes after removing from the oven to set before slicing.
Nutritional Information (per serving, estimated for 8 servings):
Calories: ~320
Fat: ~22g
Carbohydrates: ~20g
Protein: ~10g
Fiber: ~2g
Sodium: ~400mg
(Values may vary depending on cheese and milk used.)