Ingredients
– 2 pounds russet potatoes
– 1 cup heavy cream
– 1 cup shredded Monterey Jack cheese
– 6 cloves garlic, minced
– 1/4 cup unsalted butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– Fresh chives for garnish (optional)
Equipment Needed
– Large pot
– 9×13-inch baking dish
– Mixing bowl
– Whisk
– Potato peeler
– Chef’s knife
– Oven
Step-by-Step Instructions
First things first, let’s prep those potatoes! Begin by peeling and slicing them into thin rounds—about 1/8 inch thick works best. I usually opt for russets since they offer the perfect starchy texture that gets creamy when baked. After slicing, I let them rest in a bowl of cold water to keep them from browning until I’m ready to use them. This step isn’t mandatory, but I love the peace of mind it gives me. (See the next page below to continue steps…)