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Cheesy Baked Potato Slices

This dish features thinly sliced potatoes layered in a creamy cheese sauce and baked until golden and bubbling. The edges become crispy while the center remains soft and luscious, creating a comforting yet elegant casserole with a rich texture and inviting aroma.
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Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large Russet potatoes or Yukon Golds for richness
  • 1 cup heavy cream
  • 1 1/2 cups sharp cheddar cheese grated
  • 1/4 teaspoon nutmeg optional, for warmth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground preferred
  • 2 tablespoons butter for greasing and richness
  • optional fresh herbs chopped parsley or thyme for garnish

Equipment

  • Mandoline or sharp knife
  • Baking dish
  • Saucepan
  • Aluminum foil
  • Cooking brush or paper towel

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Slice the potatoes thinly, about 3 mm thick, using a mandoline or sharp knife for even, delicate slices.
  3. Grease a baking dish with butter or a splash of olive oil, ensuring all sides are coated to prevent sticking.
  4. Arrange a layer of potato slices in the dish, overlapping slightly to cover the bottom evenly. Sprinkle lightly with salt, pepper, and a pinch of nutmeg.
  5. Repeat layering with remaining slices, seasoning each layer as you go, until the dish is filled.
  6. In a saucepan, warm the heavy cream over medium heat until it starts to simmer gently, then stir in most of the grated cheese, saving some for the topping. Mix until smooth and velvety.
  7. Pour the warm cheese sauce evenly over the layered potatoes, making sure all slices are covered.
  8. Cover the dish tightly with aluminum foil and bake for 45 minutes, until the potatoes are tender and the mixture is bubbling around the edges.
  9. Remove the foil and bake for another 15 minutes, or until the top is golden brown and crispy.
  10. Take the dish out of the oven and let it rest for about 10 minutes; this allows the sauce to thicken slightly and makes serving easier.
  11. Garnish with chopped fresh herbs if desired, then scoop and serve hot, enjoying the creamy, crispy textures and cheesy aroma.

Notes

For a lighter version, substitute heavy cream with half-and-half or milk. Feel free to mix in other cheeses like Gruyère or mozzarella for different flavor profiles. The dish pairs beautifully with a simple green salad.