Three Cheese Potato Side (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 garlic clove, chopped up into tiny bits
02 -
1.5-1.75 lbs of russet potatoes, peeled and sliced into thin, ⅛-inch rounds
03 -
Half a medium onion, finely chopped
04 -
2 tablespoons of butter, with more for greasing
→ Sauce
05 -
1¼ teaspoons of salt
06 -
Heavy cream, 1¼ cups
07 -
¾ cup of chicken broth
08 -
½ teaspoon of black pepper, ground
→ Cheese & Garnish
09 -
Chopped fresh parsley, 1 tablespoon
10 -
¾ cup of shredded Fontina or Provolone cheese
11 -
2 cups of sharp cheddar cheese, shredded
12 -
Shredded Parmesan, ¼ cup
# Instructions:
01 -
Preheat your oven to 425°F or 220°C.
02 -
Melt butter in a large pan or skillet. Sauté the chopped onion until soft and translucent—it’ll take about 5 minutes. Toss in the garlic and cook for 30 seconds, letting the flavors mix well.
03 -
Pour in the cream and chicken broth. Add the sliced potatoes, stirring them to coat completely.
04 -
Bring the mixture to a gentle simmer. Then, with the pan covered, let it cook on medium-low for about 15-20 minutes, until the potatoes are just barely tender.
05 -
Move everything into an 8x8-inch dish greased with butter, and sprinkle the cheese blend over the top.
06 -
Pop the dish into the oven and bake for 10-15 minutes until the cheese is bubbly and golden brown. Once out, let it sit for a bit before adding parsley and serving.
# Notes:
01 -
This reheats like a dream at 350°F if you want to make it ahead.
02 -
Works beautifully as a side for chicken or steak dinners.
03 -
You can prep this in small ramekins instead of one big dish for individual servings.