Three Cheese Potatoes (Print Version)

# Ingredients:

→ Main Ingredients

01 - Thinly sliced russet potatoes (1.5-1.75 lbs, peeled)
02 - Butter (2 tablespoons, plus extra for greasing the dish)
03 - Half of a medium onion, finely chopped
04 - One garlic clove, minced

→ Creamy Sauce

05 - ¾ cup chicken broth or stock
06 - 1¼ cups heavy whipping cream
07 - 1¼ teaspoons salt
08 - ½ teaspoon ground black pepper

→ Cheese & Toppings

09 - 2 cups shredded sharp cheddar cheese
10 - ¾ cup shredded fontina or provolone cheese
11 - ¼ cup grated Parmesan cheese
12 - 1 tablespoon fresh parsley, chopped

# Instructions:

01 - Preheat your oven to 425°F (220°C).
02 - In a large skillet, melt butter and cook minced onion for about 5 minutes, then toss in garlic for another 30 seconds.
03 - Pour in the cream and broth, then toss in the sliced potatoes. Stir until they’re evenly coated.
04 - Cover the skillet, bring to a gentle simmer, and let the potatoes cook for 15-20 minutes on medium-low heat, just until they’re nearly soft.
05 - Grease an 8x8-inch pan with butter, layer the potatoes into it, and sprinkle the cheese mixture on top.
06 - Bake for 10-15 minutes until the cheese is bubbly and browned. Let it sit for a few minutes, then garnish with parsley before serving.

# Notes:

01 - Reheats well at 350°F—great for prepping ahead.
02 - Pairs nicely with steak or baked chicken.
03 - You can bake it in small, individual ramekins instead of a big pan.

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