- 4-5 whole Russet Potatoes, Scrubbed Clean
- 2 Tablespoons Butter, Softened
- 1-1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 2 Tablespoons Flour
- 4 cloves Garlic, Finely Minced
- 1 teaspoon Salt
- Freshly Ground Pepper, to taste
- 1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
*I didn’t bother with the whole repeat with the cream mixture steps. I just poured it over the diced potatoes and gave it a stir. I do recommend freshly grated cheese, it is much more cheesier and creamier!! I know most won’t like the fact that this recipe calls for heavy cream and whole milk, because of the calories. I need recipes like this, because I have 2 skinnies in this house. I just made sure I only had one cup, which was hard!
Recipe from : The Pioneer Women