This recipe was originally featured on Food Network.
Prep Time: 15 minutes Cook Time: 1 hr 15 min Total Time: 1 hr 30 min
Ingredients:
- 1/3 cup unsalted butter, softened
- 1 1/2 lb Idaho potatoes, peeled and cut into 1/4 inch-thick slices (Tip: I recommend using a mandolin. If your mandolin doesn’t let you adjust the thickness of the slices, adjust cook time as needed (thinner = faster cook time)
- 1/2 cup grated Gruyere
- 1/2 cup grated Parmesan
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/8 tsp paprika
Directions:
- Preheat oven to 350 degrees.
- Butter 1 1/2 quart baking dish with 1 Tbsp of the softened butter
- Arrange a layer of potatoes in the baking dish and sprinkle some of the cheese over them Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes.
- In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with paprika.
- Bake for 1 hr to 1 hr 15 minutes or until the potatoes are tender and golden brown on top. Let stand 5 minutes before serving.
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