Hearty Potato Bake

Name: Hearty Potato Bake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 3 lbs russet potatoes, peeled and thinly sliced; 1 cup cheddar cheese, shredded; 1 cup milk; 1/2 cup heavy cream; 2 tbsp unsalted butter; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp ground nutmeg; 2 tbsp chopped fresh parsley for garnish

🕒 Prep: 20 min

🔥 Cook: 1 hour

🍽 Serves: 6

★★★★★

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Hearty Potato Bake is the ultimate comfort food, perfect for cozy family dinners or a potluck crowd-pleaser. With layers of tender potatoes, creamy sauce, and melted cheese, this dish is simple yet indulgent.

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Ingredients for Hearty Potato Bake

Russet potatoes are perfect here because they’re starchy and hold their shape well. Cheddar cheese brings a sharp, tangy flavor that pairs beautifully with the potatoes. The milk and heavy cream create a rich, creamy sauce. Butter adds depth and richness, while onion and garlic provide a savory base. Salt, black pepper, and a hint of nutmeg enhance the overall flavor without overpowering. Finally, a sprinkle of fresh parsley adds a pop of color and a hint of freshness.

Tips & Tricks

Try slicing the potatoes uniformly for even cooking.
Using a mandolin slicer can make quick work of slicing potatoes.
Don't skip the cooling time; it helps the bake set for cleaner slices.

Serving Suggestions

This hearty bake pairs wonderfully with a simple green salad dressed with vinaigrette or alongside roasted chicken. For a vegetarian option, serve it with steamed broccoli or a medley of roasted vegetables.

Frequently Asked Questions

Can I use a different type of potato?: Yes, Yukon Gold or red potatoes can work, but they may alter the texture slightly.
Can I make this dish ahead of time?: Absolutely. Prepare it a day in advance, cover, and refrigerate. Reheat covered at 350°F (175°C) until warmed through.

Hearty Potato Bake Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While that's warming up, grease a 9x13 inch baking dish with some butter. Now, grab a saucepan and melt the butter over medium heat. Toss in your sliced onions and minced garlic, sautéing them until they turn translucent and fragrant.

Next, pour in the milk and heavy cream, and season with salt, pepper, and nutmeg. Stir everything together and heat until it's just about to simmer — but don't let it boil! Once it's heated, take it off the stove.

Now for the fun part: layering. Place half of the potato slices evenly in your prepared dish. Pour half of your milk mixture over them, making sure they're nicely coated. Sprinkle half of the shredded cheese on top.

Repeat this layering process with the remaining potatoes, milk mixture, and cheese. Once that's done, cover the dish with aluminum foil and pop it into the oven. Let it bake for 45 minutes. Afterward, remove the foil and bake for another 15 minutes, or until the cheese is bubbly and golden brown.

Once out of the oven, let it cool for about 10 minutes before garnishing with fresh parsley. This wait time is crucial — trust me, it will save your tongue from a molten cheese burn and make serving easier!

Why You'll Love This Recipe

Layers of creamy, cheesy goodness.
Easy to make with simple ingredients.
Great for feeding a crowd or meal prepping.
Versatile enough to adapt with your favorite add-ins.

Ingredients

3 lbs russet potatoes, peeled and thinly sliced

1 cup cheddar cheese, shredded

1 cup milk

1/2 cup heavy cream

2 tbsp unsalted butter

1 medium onion, thinly sliced

2 cloves garlic, minced

1 tsp salt

1/2 tsp black pepper

1/4 tsp ground nutmeg

2 tbsp chopped fresh parsley for garnish

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. Grease a 9x13 inch baking dish with butter.

3. In a saucepan over medium heat, melt the butter and sauté the sliced onions and minced garlic until translucent.

4. Add the milk, heavy cream, salt, pepper, and nutmeg to the saucepan, stirring to combine. Heat until just about to simmer, then remove from heat.

5. Layer half of the potatoes evenly in the prepared baking dish.

6. Pour half of the milk mixture over the potatoes, then sprinkle with half of the shredded cheese.

7. Repeat with the remaining potatoes, milk mixture, and cheese.

8. Cover with aluminum foil and bake for 45 minutes.

9. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.

10. Let cool for 10 minutes before garnishing with fresh parsley and serving.

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