Ingredients
- 2 1/2 lbs russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
Instructions
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Preheat oven to 375°F. Grease a baking dish with butter
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In a saucepan, heat cream, milk, garlic, salt, pepper, and paprika until warm
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Layer half the potatoes in the dish, then sprinkle with half the cheeses
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Pour half the cream mixture over the layer
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Repeat the layers with remaining potatoes, cheese, and cream mixture
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Cover with foil and bake for 50 minutes
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Remove foil and bake 20-25 minutes longer until golden and tender
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Let rest 10 minutes before serving
Notes
Use high-quality ingredients for best flavor Slice potatoes thinly and evenly for consistent cooking Avoid overmixing the cream mixture to maintain texture Let rest before serving to set the layers For healthier version, use low-fat cream/milk and reduce cheese Substitute ham with cooked vegetables like broccoli or bell peppers if desired Store refrigerated up to 3 days or frozen up to 2 months Reheat at 350°F for 20-25 minutes This recipe is halal-compliant and contains no pork, bacon, ham, lard, or alcohol
