Directions
. Preheat your oven to 375°F (190°C).
. Grease a 9×13 inch baking dish with a little butter or cooking spray.
. Layer half of the sliced potatoes in the bottom of the dish, slightly overlapping them.
. Sprinkle half of the shredded cheddar cheese over the potatoes.
. Repeat with the remaining potatoes and cheese.
. Pour the heavy cream evenly over the top of the casserole.
. Season with salt and pepper to taste.
. Cover the dish with aluminum foil and bake for 45 minutes.
. Remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
. Let it cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, try adding some diced jalapeños or a sprinkle of red pepper flakes. You can also mix in some cooked bacon bits or ham for extra flavor and protein. If you’re looking to make it a bit lighter, substitute half of the heavy cream with milk or use a lower-fat cheese. For a different flavor profile, swap out the cheddar for Gruyère or Monterey Jack cheese.
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