Scale

2 lbs Yukon gold or russet potatoes, peeled and thinly sliced

1 tbsp butter

2 cloves garlic, minced

1 1/2 cups heavy cream

1 1/2 cups shredded sharp cheddar cheese (divided)

1/2 cup grated Parmesan cheese

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp nutmeg (optional)

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a saucepan, melt butter over medium heat. Add garlic and sauté 1 minute until fragrant.

3. Stir in heavy cream, 1 cup cheddar cheese, Parmesan, salt, pepper, and nutmeg. Cook until cheese is melted and sauce is smooth (do not boil).

4. Layer half the sliced potatoes in the baking dish. Pour half the cheese sauce over the top.

5. Repeat with remaining potatoes and sauce.

6. Cover with foil and bake for 40 minutes.

7. Uncover, top with remaining 1/2 cup cheddar, and bake uncovered for 20 more minutes until bubbly and golden.

8. Let rest 10 minutes before serving.

For extra flavor, add caramelized onions or cooked bacon between layers.

Use a mandoline for evenly sliced potatoes.

Great make-ahead dish—reheats beautifully the next day.

Keywords: ruth's chris potatoes au gratin, cheesy potato casserole, creamy baked potatoes