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–+ servings
A perfectly baked, individual stack of crispy, layered potatoes with melted cheese and thyme garnish.

Creamy Cheesy Baked Potatoes

This recipe delivers rich, creamy potatoes baked with sharp cheddar and Gruyère cheese sauce. It requires simple steps for a comforting side dish.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and Dairy
  • 2 lbs russet potatoes (900 g)
  • 2 cups heavy cream (480 ml)
  • 1 cup shredded sharp cheddar cheese (100 g)
  • 1 cup grated Gruyère cheese (100 g)
  • 1 clove garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp unsalted butter for greasing dish

Equipment

  • 9x13 inch baking dish
  • Medium saucepan

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Peel the russet potatoes and slice them into thin rounds, about 1/8 inch thick.
  3. Soak the sliced potatoes in a bowl of cold water to prevent them from browning.
  4. Butter a 9x13 inch (23x33 cm) baking dish generously.
  5. Drain the potatoes and layer half of the slices in the prepared dish.
  6. In a medium saucepan, combine heavy cream, minced garlic, salt, and black pepper over medium heat.
  7. Bring the mixture to a simmer, stirring gently to infuse the garlic flavor.
  8. Remove the saucepan from the heat and stir in the shredded cheddar and Gruyère cheeses until the sauce is smooth.
  9. Pour half of the cheese sauce over the first layer of potatoes.
  10. Layer the remaining potatoes on top and pour the rest of the cheese sauce over them.
  11. Cover the dish with aluminum foil and bake for 45 minutes.
  12. Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are tender when pierced with a fork.

Notes

Slice russet potatoes to 1/8 inch for optimal cream absorption and a velvety finish. Layer potatoes with cheeses for a melting contrast; alternate Gruyère and cheddar for complexity.

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