Three Cheese Potatoes (Print Version)

# Ingredients:

→ Essentials

01 - 1 garlic clove, finely chopped
02 - Half a medium-sized onion, minced
03 - 1.5 to 1.75 lbs of Russet potatoes, peeled and thinly sliced (⅛-inch thickness)
04 - 2 tablespoons of softened butter, plus extra for greasing the pan

→ Creamy Sauce

05 - 1¼ cups of heavy cream
06 - ¾ cup of chicken stock
07 - ½ teaspoon of black pepper, ground fresh
08 - 1¼ teaspoons of plain salt

→ Cheese & Toppings

09 - 1 tablespoon of freshly chopped parsley
10 - ¾ cup of shredded Fontina or Provolone
11 - 2 cups of grated sharp cheddar
12 - ¼ cup of Parmesan, finely grated

# Instructions:

01 - Preheat oven to 425°F (220°C)
02 - Warm butter in a large pan, sauté onions for 5 minutes until soft. Toss in garlic with spices and cook for another 30 seconds.
03 - Pour in the cream and stock, then stir the sliced potatoes in to coat evenly.
04 - Let it lightly boil, drop the heat to low, cover, and let it cook for around 15-20 minutes until potatoes are tender.
05 - Spread the potato mixture into a greased 8x8-inch baking pan. Sprinkle on the cheese blend over the top.
06 - Bake for 10-15 minutes until the cheese has a golden crust. Rest it a bit before garnishing with parsley and serving.

# Notes:

01 - Prepare ahead, then rewarm later at 350°F
02 - Goes wonderfully with steak or chicken
03 - Can be made in single-serve dishes instead of a large pan

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