Potato Bake Creamy (Print Version)

# Ingredients:

→ For the casserole

01 - 900g of potatoes (like russet or Yukon Gold)

02 - 375ml heavy cream

03 - 125ml whole milk

04 - 2 cloves of garlic, minced

05 - 150g shredded Gruyère cheese

06 - 25g grated Parmesan cheese

07 - Salt and pepper to taste

08 - 1 tablespoon butter for greasing the dish

# Instructions:

01 - Turn your oven on to 375°F (190°C). Smear butter on a 9×13-inch baking dish. Peel the potatoes and slice them as thin as you can (about 3mm). Drop the slices in cold water to keep them from turning brown.

02 - Combine the cream, milk, and minced garlic in a small pot. Stir them together and gently heat over medium until it just starts to bubble. Take it off the burner.

03 - Drain the potato slices and layer them in the buttered dish so they overlap a little. Pour the warm cream mixture over the top, making sure it soaks everything. Scatter the Gruyère and Parmesan on top, then sprinkle on some salt and pepper.

04 - Cover the dish with aluminum foil and bake for about 45 minutes. Remove the foil and bake another 20-30 minutes until the top turns golden brown and the potatoes are fork-tender. Let it rest for 10 minutes before digging in.

# Notes:

01 - This dish comes from the Dauphiné region in France.

02 - It pairs beautifully with roasted chicken or beef.

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