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Cheesy Garlic Potatoes Gratin is such a classic dish that you can really have anytime of the year. They’re so perfect with just about anything and are especially great to serve to a crowd. Whenever I make these potatoes, they’re always the first thing to disappear, so I’d say it’s a pretty good sign. If you’re still looking for a great side this for this upcoming Easter this dish is perfect, and super pretty! I love how crispy the top bits get. Enjoy! xx, Jenny

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Cheesy Garlic Potatoes Gratin

Serves 6 to 8

4 tablespoons unsalted butter, softened and divided
3 pounds peeled, russet potatoes (about 5 medium potatoes)
1 cup heavy cream
1/2 heaping cup shredded white cheddar cheese
1/4 cup grated Parmesan, plus more for sprinkling
3 garlic cloves, minced
salt and pepper to taste

1. Preheat oven to 375˚F.
2. Grease a baking dish with 2 tablespoons butter.
3. Very thinly slice potatoes (using a mandolin, if you have one).
4. In a large mixing bowl, combine cream, shredded cheddar, Parmesan, and garlic.
5. Add sliced potatoes and toss together until all potatoes are well coated. Generously season with salt and pepper and toss together.
6. Take a stack of potatoes and line baking dish, keeping potatoes upright. Repeat until all potatoes have been used.
7. Evenly pour excess cream mixture over potatoes and lightly season with salt and pepper. Dot top with remaining 2 tablespoons butter.
8. Cover baking dish with foil and bake for 35 to 40 minutes. Remove from oven, uncover potatoes, sprinkle top with Parmesan and continue to bake for an additional 25 to 30 minutes or until potatoes are fork tender.
9. Remove from oven and cool for about 10 minutes. Serve.

  1. Evelyn Not Specified Not Specified

    This looks amazing! When do you use the other 2 tablespoons of butter? Do you leave the foil off during the last 25-30 minutes?

    • Jenny Park Not Specified Not Specified

      The other 2 tablespoons are dotted on the top before the gratin goes into the oven! and yes, foil stays off for the last portion of baking!:)

  2. Tracy Not Specified Not Specified

    Made this for Easter dinner and it was the perfect complement to our smoked beef tenderloin and grilled asparagus. So easy (especially using the mandoline) and quick to come together. These are going into regular rotation. Thank you!

  3. Corrie Cooks Not Specified Not Specified

    This is an unbelievable rich twist on au gratin potatoes. This casserole develops a caramelized, cheesy, roasted-garlic crust as it bakes. However, I was wondering how would one store it to use after a day or two? Is there any meal prep tip?

    • Jenny Park Not Specified Not Specified

      Hi! You can build the dish entirely and cover tightly with foil overnight to bake off the next day! I wouldn’t let it go unbaked for longer than a day though as the potatoes may turn a little.

  4. Nazgol Not Specified Not Specified

    Can i use any other type of cheese other than white cheddar cheese? Maybe mozzarella?

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