Ingredients:
2 lbs of Yukon Gold potatoes, thinly sliced
1 medium onion, thinly sliced
3 cloves of garlic, minced
1 cup of grated sharp cheddar cheese
1 cup of heavy cream
1/2 cup of chicken or vegetable broth
Salt and pepper to taste
1 teaspoon of fresh thyme, chopped (optional for garnish)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish with butter or non-stick cooking spray.
Layer Potatoes: Layer half of the sliced potatoes in the bottom of the prepared baking dish, followed by half of the sliced onions and minced garlic. Sprinkle with salt and pepper to taste.
Add Cheese: Sprinkle half of the grated cheddar cheese evenly over the potato mixture.
Ezoic
Repeat Layers: Repeat the layering process with the remaining potatoes, onions, garlic, salt, pepper, and cheddar cheese.
Combine Cream and Broth: In a mixing bowl, whisk together the heavy cream and chicken or vegetable broth until well combined.
Pour Mixture Over Potatoes: Pour the cream and broth mixture evenly over the layered potatoes, ensuring that all the potatoes are coated.
Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
Uncover and Broil: Remove the foil and switch the oven to broil. Broil the potatoes for an additional 5-7 minutes, or until the cheese is golden and bubbly.
Garnish and Serve: Remove from theoven and garnish with chopped fresh thyme, if desired. Serve hot and enjoy