Ingredients:

  • 2 pounds of russet potatoes (about 4 large potatoes)
  • 2 cups of sharp cheddar cheese, grated
  • 1 cup of heavy cream
  • 1 cup of whole milk
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Wash and peel the potatoes.
  3. Slice the potatoes thinly using a mandoline or sharp knife (about 1/8-inch thick).
  4. In a mixing bowl, combine heavy cream, whole milk, garlic powder, onion powder, salt, and pepper.
  5. Layer half of the sliced potatoes in the bottom of the baking dish.
  6. Pour half of the cream mixture over the potatoes.
  7. Sprinkle half of the grated cheddar cheese on top.
  8. Repeat with the remaining potatoes, cream mixture, and cheese, creating layers.
  9. Cover with aluminum foil and bake for 30 minutes.
  10. Remove foil and bake for an additional 15 minutes, or until golden and bubbly.
  11. Remove from oven, garnish with fresh parsley, and allow to cool slightly before serving.