Cheesy Layered Potato Bake (Printable Version)

# What You'll Need:

01 - Peeled and thinly sliced russet potatoes (around 1.6 lbs, cut to ⅛ inch thickness)

02 - Softened butter (2 tbsp, with extra for greasing pan)

03 - Finely chopped medium onion (half)

04 - Crushed garlic (1 clove)

05 - Chicken broth (¾ cup)

06 - Rich cream (1¼ cups)

07 - Table salt (1¼ teaspoons)

08 - Freshly ground pepper (½ teaspoon)

09 - Grated sharp cheddar (2 cups)

10 - Shredded fontina or provolone (¾ cup)

11 - Grated parmesan (¼ cup)

12 - Chopped fresh parsley leaves (1 tablespoon)

01 - Warm your oven to 425°F (220°C)

02 - In a big skillet, melt your butter and cook chopped onion until soft for about 5 minutes, then toss in garlic and spices for half a minute

03 - Pour in broth and cream, then mix potato slices until they're all covered

04 - Let it bubble up, then cover and cook on lower heat for 15-20 minutes until potatoes feel almost done when poked

05 - Put everything in a greased 8x8-inch dish and sprinkle all the cheese on top

06 - Pop in oven for 10-15 minutes until cheese turns golden, let it cool a bit and add parsley before serving

01 - You can make this a day ahead and warm it up at 350°F when needed

02 - Goes really well with any grilled meat dish

03 - Try making smaller portions in ramekins instead of one big dish