Description
This creamy potato and cheese bake is the perfect comfort food, combining layers of tender potatoes and rich cheeses in a delicious sauce.
Ingredients
Scale
- 1 1/2 cups heavy cream (or half and half)
- 4 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/4 teaspoon nutmeg
- 2 pounds russet potatoes (peeled and cut into 1/8-inch thick slices)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup shredded Gruyere cheese
- 1 cup shredded cheddar cheese
- 1/4 cup freshly grated Parmesan
- 1/2 teaspoon fresh rosemary
- Chopped parsley
Instructions
- Whisk together heavy cream, garlic, thyme, rosemary, basil, and nutmeg in a medium saucepan until heated through, about 1-2 minutes.
- Next, add a layer of the sliced potatoes to a 4-qt slow cooker in an overlapping pattern and season with salt and pepper.
- Pour 1/3 cup of the cream mixture over the potatoes and sprinkle some shredded Gruyere and cheddar cheese. Repeat with remaining potato slices, cream mixture, Gruyere, and cheddar cheese to create two more layers.
- Cover and cook on high heat for 4-5 hours or until the potatoes are tender.
- Sprinkle parmesan cheese on top. Cover and cook again until melted, about 5-10 minutes.
- Uncover and let potatoes rest for 15 minutes before serving.
- Garnish with chopped parsley and rosemary.
Notes
- This dish pairs well with a fresh salad for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg