Recipe Background
Oh no sir, this side dish doesn't mess around. Its name isn't hyperbole, just an honest-to-goodness truth about how amazing it tastes. To-Die-For Potatoes are just so amazing: golden, cheesy, creamy, tender, with the perfect savory flavor of potatoes elevated with the richness of butter and garlic. Mmm, what other side dishes could compete with these To-Die-For Potatoes? None that we can think of!
Oh no sir, this side dish doesn't mess around. Its name isn't hyperbole, just an honest-to-goodness truth about how amazing it tastes. To-Die-For Potatoes are just so amazing: golden, cheesy, creamy, tender, with the perfect savory flavor of potatoes elevated with the richness of butter and garlic. Mmm, what other side dishes could compete with these To-Die-For Potatoes? None that we can think of!
Ingredients
- 2 tablespoons unsalted butter melted
- 1 1/2 cups whipping cream
- 2 cloves garlic minced
- 2 1/2 pounds russet potatoes
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons fresh thyme leaves optional
- 2 1/2 cups Gruyère or mozzarella cheese freshly grated
Directions
- Preheat the oven to 350 degrees F.
- Place the melted butter, the cream, and the garlic in a jug or Mason jar and mix until combined.
- Peel and slice the potatoes to 1/8-inch thickness.
- Spread 1/3 of the potato slices in a 7x11-inch baking dish.
- Pour 1/3 of the cream mixture over the potatoes.
- Sprinkle the cream sauce layer with 1/3 of the salt, 1/3 of the pepper, and 1/3 of the thyme.
- Sprinkle the layers with 3/4 cup of the shredded cheese.
- Repeat the layers, starting with the potatoes, two more times, but do not add the final layer of the cheese.
- Cover the baking dish with a lid or foil and bake until the potatoes are soft in the center, about 1 hour 15 minutes.
- Remove the lid or foil and top the potatoes with the remaining cheese.
- Bake until the bake is golden and bubbly, about 10-15 minutes.
- Let stand for 5 minutes.
- Serve.
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