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Cheesy Oven Potatoes

These Cheesy Oven Potatoes make a crowd-pleasing side dish with layers of thinly sliced potatoes, a blend of cheeses, and a hint of garlic. Golden, bubbly, and packed with flavor, they are perfect for weeknight dinners or holiday gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 900 g russet potatoes
  • 1 small onion, thinly sliced Approximately 100 g.
  • 2 cloves garlic, minced Approximately 6 g.
  • 240 ml heavy cream
  • 120 ml milk
  • 120 g shredded cheddar cheese
  • 60 g shredded mozzarella cheese
  • 30 g grated parmesan cheese
  • 30 g unsalted butter, melted
  • 5 g salt
  • 2 g black pepper
  • 1 g paprika
  • 5 g chopped fresh parsley Optional, for garnish.

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 foils
  • 1 oven

Method
 

  1. Preheat your oven to 200°C (400°F).
  2. Grease the baking dish with a bit of melted butter.
  3. Peel the potatoes and slice them thinly (about 0.3 cm or 1/8 inch thick) using a knife or mandoline. Set aside in cold water to prevent browning.
  4. In a mixing bowl, whisk together the heavy cream, milk, minced garlic, half the salt, and half the pepper.
  5. Layer half of the sliced potatoes in the bottom of the baking dish, slightly overlapping.
  6. Top with half of the onions, and half of each cheese (cheddar, mozzarella, parmesan). Season with a little salt, pepper, and paprika.
  7. Repeat with the remaining potatoes, onions, cheeses, salt, pepper, and paprika.
  8. Carefully pour the cream mixture evenly over the layers. Drizzle the melted butter on top.
  9. Cover tightly with foil and bake for 30 minutes.
  10. Remove the foil and bake uncovered for 20-25 minutes, or until the top is golden brown and the potatoes are tender when pierced.
  11. Let cool for 5 minutes, then sprinkle with fresh parsley and serve.
  12. For extra crispiness, broil for an additional 2-3 minutes after baking.

Notes

For extra crispiness, broil for an additional 2-3 minutes after baking.
Swap cheddar for Gruyère or Swiss for a unique flavor twist.
Use a mandoline for evenly thin potato slices for best texture.