Ready to dive into a world where cheesy potatoes reign supreme, without a can of cream of chicken soup in sight? Let’s get cheesy!
Why This Recipe Works
- Uses real, wholesome ingredients for a fresher taste.
- Perfect balance of creaminess and cheesiness without any canned soup.
- Easy to customize with your favorite cheeses or add-ins.
- Bakes to golden perfection every time.
- Great for potlucks, holidays, or any day you need comfort food.
Ingredients
- 2 lbs russet potatoes, peeled and thinly sliced
- 1 cup heavy cream
- 1 cup whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk
- Sharp knife or mandoline
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Grease your baking dish with a bit of the melted butter to prevent sticking. This ensures your cheesy potatoes will come out perfectly every time.
Layer the Potatoes
Arrange the thinly sliced potatoes in the baking dish, overlapping slightly. This method helps create layers that cook evenly and absorb all the cheesy goodness.
Mix the Creamy Base
In a bowl, whisk together the heavy cream, milk, garlic powder, onion powder, salt, and pepper. Pour this mixture over the potatoes, ensuring every slice gets coated. This is where the magic starts!
Add the Cheese
Sprinkle the shredded cheddar and grated Parmesan over the top. The combination of cheeses gives a depth of flavor that’s irresistible. For an extra golden top, you can add a bit more cheese in the last 10 minutes of baking.
Bake to Perfection
Bake for 45-50 minutes, or until the potatoes are tender and the top is bubbly and golden brown. Let it stand for 5 minutes before serving to allow the sauce to thicken slightly.
Tips and Tricks
For the best results, slice your potatoes uniformly to ensure even cooking. If you’re short on time, you can parboil the potato slices for 5 minutes before assembling. Experiment with different cheeses like Gruyère or Monterey Jack for a twist. Always let the dish rest before serving to allow the flavors to meld and the sauce to thicken. For a crispy top, broil for the last 2-3 minutes of baking.
Recipe Variations
- Add crispy bacon or ham for a meaty version.
- Mix in some sautéed onions or mushrooms for extra flavor.
- Top with breadcrumbs mixed with melted butter for a crunchy topping.
- Use sweet potatoes instead of russets for a sweeter twist.
- Add a layer of spinach or kale for a veggie-packed version.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! Assemble the dish up to a day in advance, cover, and refrigerate. Just add an extra 10-15 minutes to the baking time if starting from cold.
Can I use low-fat milk instead of whole milk?
You can, but the sauce might not be as creamy. Whole milk and heavy cream give the dish its luxurious texture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Summary
This cheesy potatoes recipe is a game-changer, offering all the comfort without the canned soup. Perfect for any occasion, it’s sure to become a favorite.
