Ingredients
- 2 pounds russet potatoes, peeled and sliced thin
- 1 cup heavy cream
- 1 cup whole milk
- 4 cloves garlic, minced
- 2 cups Monterey Jack cheese, shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon fresh parsley, chopped (for garnish)
Equipment Needed
- Large mixing bowl
- Baking dish (3-quart size works well)
- Saucepan
- Whisk
- Knife and cutting board
- Measuring cups and spoons
- Aluminum foil
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). While it’s warming up, grab a large mixing bowl and combine the heavy cream, whole milk, minced garlic, salt, pepper, and paprika. Whisk them together gently until well blended. The aroma of the garlic mixing with the cream is absolutely heavenly and will surely set the mood in your kitchen! Next, layer half of the sliced potatoes in a greased baking dish, and pour half of the creamy mixture over the potatoes, ensuring they are well coated. Then, sprinkle half of the shredded Monterey Jack cheese on top. Repeat this process with the remaining potatoes, cream mixture, and cheese. Your dish should be bursting with creamy goodness! (See the next page below to continue steps…)