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Dreamy Cheesy Potatoes
Dreamy Cheesy Potatoes are easy, creamy and ridiculously flavorful! This comforting crowd-pleasing side dish is irresistible and perfect for the Holidays. Ingredients
- 1 garlic clove, smashed
- 1 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 small white onion, cut in half and thinly sliced
- 2 ½ pounds Yukon gold potatoes, rinsed and sliced paper thin*
- 2 tablespoons unsalted butter, softened, divided
- 2 cups half and half
- ¾ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dry mustard
- pinch nutmeg
- 5 ounces Gruyere cheese, grated
- ½ cup Parmesan cheese, grated
Directions
- Preheat the oven to 350° F. Rub the garlic around the inside of an 8 by 8 by 2-inch casserole dish. Reserve the remaining garlic to use later. Rub 1 tablespoon unsalted butter around the inside of the dish.
- Heat 1 Tablespoon of olive oil on medium heat in a large sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 10 to 15 minutes.
- *Thinly slice the potatoes on a mandoline or vegetable slicer (about ⅛ inch thick slices).
- Turn up the heat in the pan to high. Add the remaining garlic, 1 tablespoon butter, potatoes, half and half, heavy cream, salt, pepper, garlic powder, onion powder, dry mustard and nutmeg to the onions. Bring to a slight boil, lower the heat to medium-high, and stir frequently until the mixture has thickened, about 5 minutes. Transfer the mixture to the buttered dish. Distribute the potatoes evenly.
- Sprinkle cheeses over top and dot with 1 tablespoon butter.
- Transfer baking dish to the oven and bake until the cheese becomes deep golden brown and milk has reduced and thickened, about 1 hour. Remove from oven and serve immediately.
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