Description
A creamy and cheesy Yukon Gold potato bake that’s perfect for any gathering.
Ingredients
Scale
- 2 ½ pounds Yukon Gold potatoes
- 1 ½ cups heavy cream
- ½ cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Peel and thinly slice Yukon Gold potatoes to about 1/8 inch thick using a mandoline or sharp knife.
- In a medium saucepan, combine heavy cream, whole milk, minced garlic, butter, salt, and pepper. Heat on medium until just simmering—do not boil.
- Butter a large baking dish. Arrange a layer of potatoes in the bottom, overlapping slightly.
- Pour some cream sauce over the first layer, sprinkle with cheddar cheese, then repeat with remaining potatoes, sauce, and cheese layers.
- Finish with a final layer of cheddar and all of the Parmesan on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Uncover and bake an additional 20–25 minutes until bubbly and golden brown.
- Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Optional: Add crispy bacon bits for extra flavor.
- For a richer flavor, use 3 cups of cheese combined.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg