Description
A rich and comforting potato and sweet potato bake layered with garlic-infused cream, sharp cheddar, and Parmesan. The tender potato layers and golden cheesy topping make it an inviting side dish for family dinners and holiday meals.
Ingredients
2 medium potatoes, peeled (russet or Yukon gold)
2 medium sweet potatoes, peeled
2 tablespoons butter
2 cloves garlic, minced
1 ½ cups heavy cream
½ cup whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
½ teaspoon dried thyme
1 cup sharp cheddar cheese, shredded
¼ cup Parmesan cheese, grated
Fresh thyme or parsley for topping, optional
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Slice the peeled potatoes and sweet potatoes into thin, even rounds about ⅛ inch thick.
- Melt the butter in a saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Stir in the heavy cream, whole milk, salt, black pepper, smoked paprika, and dried thyme. Heat until warm without boiling, then remove from the heat.
- Arrange half of the potatoes and sweet potatoes in the prepared baking dish, alternating the two varieties.
- Pour half of the warm cream mixture evenly over the potatoes and sprinkle with half of the shredded cheddar cheese.
- Repeat with the remaining potatoes and sweet potatoes, followed by the remaining cream mixture and cheddar cheese.
- Sprinkle the grated Parmesan evenly over the top.
- Cover the baking dish tightly with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender and the top is lightly browned.
- Let the casserole rest for 10 minutes before serving. Garnish with fresh thyme or parsley if desired.
Notes
Russet or Yukon gold potatoes both work well; russets produce a soft, hearty texture while Yukon golds have a naturally buttery flavor.
Slice all potatoes about ⅛ inch thick and as evenly as possible so they cook at the same rate.
Gruyère or mozzarella can replace some of the sharp cheddar for a different cheese flavor.
For extra heat, increase the smoked paprika or add a small pinch of cayenne pepper.
Do not boil the cream mixture; it only needs to be warmed before being added to the casserole.
Check doneness by inserting a knife into the potato layers; it should slide through easily.
Store cooled leftovers covered or in an airtight container in the refrigerator for 3-4 days.
Reheat individual portions in the microwave or cover larger portions with foil and warm them in the oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 35 g
- Saturated Fat: 22 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 11 g
- Cholesterol: 105 mg
