Ingredients:
-1/4 C. Parmesan, gruyere and swiss cheese (or just add your favorite cheese!)
-4 Tbsp. melted butter
-4 russet potatoes, peeled and sliced thinly
-Salt and pepper to season
-1/2 C. heavy whipping cream
-1 Tbsp. or so of garlic (you can add more or less depending on how much you like garlic.)
You will also need:
-Tinfoil
-Medium size casserole dish
Oven:
Your oven will need to be preheated to 425 degrees. I usually do this when I think I'm 5-10 minutes from finishing the prep work.
Directions:
Peel and thinly slice your potatoes. I used a mandolin (God bless the mandolin) but as long as the slices are thin (seriously, thick slices = hard to cook through) it doesn't matter what you use.
Grate your cheese, mince your garlic and melt your butter. In a large bowl combine the cheeses, potatoes, butter, salt and pepper and garlic. Time to get your hands messy; make sure the butter and cheese coats every potato!
Line your casserole dish with plenty of tinfoil. I made the mistake of not sealing in the heat well enough and it took a lot longer to cook. Layer your potatoes into the foil-lined baking dish.
Pour the cream over the potatoes, making sure to coat each one. Now this is important: make sure to seal the potatoes into as much of a secure packet as you can. You don't want any heat escaping!
Place the baking dish into your preheated oven on the bottom rack and cook for 25-30 minutes. Mine took about 40, but as I said, I didn't seal them up well. After I adjusted the tinfoil they cooked much faster. When potatoes are tender enough for a fork to go cleanly through, they are finished. Pull out, open up the packet and serve!
Enjoy!
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