Homey, humble, and so cheesy.
INGREDIENTS
- 2 tablespoons butter, plus more for greasing baking dish
- 1/2 white onion, minced
- 2 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock
- 1 1/4 cups heavy cream, plus more if needed
- 1 1/2 lbs russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups cheddar cheese, grated
- 3/4 cup provolone cheese, grated
- 1/2 cup Parmesan cheese, grated
- Fresh parsley, chopped, for garnish
PREPARATION
- Preheat oven to 425°F and grease an 8×8-inch baking dish with butter.
- In a large pot over medium heat, melt the butter. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and season with salt and pepper and cook 30 seconds more.
- Stir in stock, cream, and potatoes and bring to a low simmer, but do not boil. Cover and reduce heat to medium-low. Let cook until potatoes are tender, 15-20 minutes. Adjust seasoning as needed.
- Transfer mixture to baking dish, top with cheese and bake until bubbly and cheese has melted, 10-15 minutes.
- Serve garnished with parsley, if desired. Enjoy!
- Recipe adapted from Frugal Haus Frau.
- Source: 12Tomatoes.com
