Ingredients
- 1 ½ - 2 lbs Yellow Potatoes
- 2 tbsp butter
- 1 tsp minced garlic
- 1 tsp chicken bouillon
- ½ tsp black pepper
- ½ tsp onion powder
- 1 tsp thyme
- ¼ tsp cayenne pepper
- 1 cup water
- 1½ cups heavy cream
- ½ cup milk (I use 2%)
- 1½ cups sharp cheddar cheese
- ½ cup parmesan cheese
Instructions
- Preheat oven to 400℉.
- Slice yellow potatoes so that they are uniformed in size. Rinse using a colander and set aside.
- On medium-heat, melt butter in a large skillet. Add minced garlic and sauté for 5 minutes.
- Add the seasonings: chicken bouillon, black pepper, onion powder, cayenne pepper, and thyme.
- Whisk in water, heavy cream and milk. Pour in sliced potatoes and cover with liquid. Reduce heat to medium-low and cover the potatoes. Cook for approximately 15-20 minutes or until the potatoes are fork-tender. Stir occasionally.
- In a 8x8 casserole dish, grease it with butter. Once the potatoes are done, transfer them to the casserole dish. Spread a layer evenly on the bottom and cover with ½ of sharp cheddar cheese. Add another layer of potatoes and add another ½ of sharp cheddar cheese. Pour the cream sauce and top with remaining cheddar cheese and parmesan cheese.
- Bake for 30 minutes. Let the potatoes cool for about 20 minutes to let the sauce set. Garnish with parsley.