2 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick
8 ounces Pepper Jack cheese, shredded
DIRECTIONS
Preheat the oven to 425°F.
Add the heavy cream, milk, garlic, thyme, salt, and pepper to a medium saucepan. Stir to combine and bring to a slight boil over medium heat. Take off the heat and set aside.
Spread half the sliced potatoes on the bottom of a 9x13 baking dish. Pour half the sauce evenly over the potatoes then sprinkle on half of the cheese. Layer on the remaining potatoes then the remaining sauce then sprinkle on the remaining cheese.
Cover the baking dish with aluminum foil and bake for 45 minutes. Take the foil off the baking dish and bake until browned on top, 10 to 15 more minutes.
Take the potatoes out of the oven and let rest for 10 minutes before serving.
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