Description
A comforting, hearty dish that transforms simple sliced potatoes into a rich and creamy centerpiece for any meal.
Ingredients
Scale
- 3 pounds russet or Yukon Gold potatoes (peeled and thinly sliced)
- 4 tablespoons unsalted butter (cubed)
- 2 cups whole milk
- 2 cups sharp cheddar cheese (freshly shredded)
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley (chopped)
- Salt (to taste)
- black pepper (to taste)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Slice potatoes uniformly and arrange in layers in the dish.
- Melt butter in milk over medium heat. Add garlic powder, salt, and pepper. Pour over potatoes.
- Sprinkle half the cheese over the potatoes. Cover with foil.
- Bake for 45 minutes. Check tenderness with a fork. If needed, bake 10-15 minutes more.
- Top with remaining cheese. Uncover and bake 10-15 minutes until bubbly and golden. Rest 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: side dish
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for best texture. Can be frozen for up to 1 month, though texture may change slightly.