Description
Recreate the decadent, creamy garlic potatoes from your favorite steakhouse with this easy copycat recipe. A rich and flavorful side dish perfect for special occasions.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup shredded Gruyere cheese
- 1/2 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, cut into small pieces
- Fresh chives or parsley, for garnish (optional)
Instructions
- 1. Preheat oven to 375°F (190°C). Butter a 9×13 inch baking dish.
- 2. In a saucepan, combine heavy cream, milk, and garlic. Heat over medium heat until just simmering.
- 3. Remove from heat. Stir in salt, black pepper, paprika, and cayenne pepper (if using). Taste and adjust seasoning.
- 4. Arrange half of the sliced potatoes in the baking dish.
- 5. Sprinkle half of the Gruyere and cheddar cheese over the potatoes.
- 6. Pour half of the cream mixture over the cheese and potatoes.
- 7. Top with the remaining potatoes.
- 8. Sprinkle with remaining cheese.
- 9. Dot the top with butter pieces.
- 10. Cover the dish tightly with aluminum foil.
- 11. Bake for 45 minutes.
- 12. Remove foil and bake for another 20-30 minutes, until tender and golden brown.
- 13. Let rest for 10 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a moderate oven (325°F/160°C) covered with foil for 15-25 minutes.
- Prep Time: 25 minutes
- Cook Time: 65-75 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 35g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g