Ingredients:
• 6 Yukon gold potatoes, large
• 4 tablespoons unsalted butter, melted
• 1 cup heavy cream
• 6 cloves garlic, minced
• ¼ teaspoon smoked paprika
• ¼ teaspoon onion powder
• 2 1/2 cups Raclette, shredded
• Pinch of salt & pepper
• Fresh parsley, finely chopped, optional for serving
Makes 8 servings
Instructions:
1. Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
2. Wash the potatoes and peel them. Thinly cut to be about ⅞ inch.
3. In a medium bowl, whisk together melted butter, cream, garlic, smoked paprika, onion powder, salt and pepper to combine.
4. To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer l cup of the mixed cheese, followed by ⅔ of the sauce.
5. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order.
For the final third layer, the order is potatoes, sauce, and then cheese.
6. Cover the dish tightly with tin foil.
7. Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
8. Let rest at least 10 minutes before serving.
