Ingredients
Scale
- 4 large russet potatoes (peeled and thinly sliced)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced garlic
- 1 teaspoon fresh thyme leaves
- 2 cups shredded cheese (Cheddar or Gruyère)
- 4 tablespoons unsalted butter (melted)
- Fresh chives (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9-inch springform pan.
- Layer sliced potatoes in the pan, slightly overlapping.
- In a bowl, whisk together heavy cream, milk, salt, pepper, garlic, and thyme.
- Pour cream mixture over the potatoes and sprinkle with cheese; repeat layering until all ingredients are used.
- Drizzle melted butter on top before covering with foil.
- Bake covered for 45 minutes; remove foil and bake for an additional 30 minutes or until golden and tender.
- Let cool for 10 minutes before removing the springform sides; garnish with chives.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg