Cheesy Potato Bake (Print Version)

# Ingredients:

→ Main Components

01 - Peeled and thinly cut russet potatoes (1.5-1.75 lbs, about ⅛ inch slices)
02 - Butter (2 tbsp, with extra for coating the dish)
03 - Chopped onion (half of a medium one)
04 - Crushed garlic (1 clove)

→ Liquid Mixture

05 - Chicken broth (¾ cup)
06 - Thick cream (1¼ cups)
07 - Table salt (1¼ tsp)
08 - Crushed black pepper (½ tsp)

→ Toppings

09 - Grated sharp cheddar (2 cups)
10 - Grated fontina or provolone (¾ cup)
11 - Grated parmesan (¼ cup)
12 - Snipped fresh parsley (1 tbsp)

# Instructions:

01 - Warm your oven to 425°F (220°C)
02 - Heat butter in a big pan, soften the onion for about 5 minutes, then toss in garlic and spices for half a minute
03 - Pour in broth and cream, mix potatoes in until they're all covered
04 - Let it bubble up, then cover and cook on low-medium for 15-20 minutes until potatoes are almost soft
05 - Dump everything into a buttered 8x8-inch container, sprinkle cheese mix on top
06 - Bake for 10-15 minutes until the cheese turns golden, let it cool a bit and add parsley before serving

# Notes:

01 - You can make it earlier and warm it up at 350°F later
02 - Goes great with chicken or steak dinners
03 - Works in small personal dishes too

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