Warning: these tasty spuds will become a household staple. I know this because I started making these over 10 years ago and my family still demands them for all holiday dinners.

We loveeeeee a simple recipe on Meg’s Full Plate and this is just that! I’ve been making these since high school, so anyone can do this. They drip comfort food and the garlic aroma they roll in with will have you weak in the knees. I usually prepare them the day of an event, but they can be cooked once and then again when you need to eat them if you need to prepare further in advance.

RECIPE

Ingredients

6-8 russet potatoes

2 1/2 TBS olive oil

2-3 cloves of garlic, minced

10 oz italian blend cheese

1 1/2 cup chicken broth

1 cup heavy cream

salt & pepper to taste

Directions

Preheat your oven to 350F

Peel your potatoes. Cut your potatoes into very thin slices (I use a mandoline slicer with a safety grip). *The thickness of your potato slices will alter your cook time*

Coat your medium/large baking dish with the garlic and olive oil. I always use my hands to ensure the sides and bottom of the pan are covered.

Shingle your first layer of potatoes in the pan. Top with a light sprinkle of salt, pepper, and cheese. Continue with each layer until you reach the top of the pan/run out of potatoes. Do not season the top layer yet.

Once you’ve reached the top of the potatoes, pour in the cream and broth. Then season with the S&P, and cheese.

Cover with foil and bake for 1.5 hours, then another 20-30 min uncovered until the top is brown.

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