@editedby_dot: jayson tatum || #jaysontatum #theweeknd #nbaedits #trending #fyp

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Friday 16 October 2026 21:45:11 GMT
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love this
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type shi
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Holy tuff
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can book get sum luv
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tuff dot
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Creamy Golden Cheesy Potato Bake Ingredients 1. Russet potatoes – 2 1/2 lb, peeled and thinly sliced 2. Heavy cream – 2 cups 3. Whole milk – 1 cup 4. Unsalted butter – 3 tbsp 5. Garlic – 4 cloves, minced 6. Parmesan cheese – 1/2 cup, finely grated 7. Mozzarella cheese – 2 cups, shredded 8. Cheddar cheese – 1 cup, shredded 9. Cream cheese – 4 oz, softened 10. Yellow onion – 1 small, finely diced 11. Salt – 1 1/2 tsp 12. Black pepper – 1 tsp 13. Garlic powder – 1/2 tsp 14. Dried thyme – 1 tsp 15. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish, making sure the bottom and sides are thoroughly coated to prevent the creamy potatoes from sticking. 2. Peel the potatoes and slice them into very thin, evenly sized rounds so they cook at the same rate and become tender throughout the casserole. 3. Melt the butter in a saucepan over medium heat, add the diced onion, and cook for 3 to 4 minutes until softened without allowing it to become deeply browned. 4. Add the minced garlic and cook for about 30 seconds until fragrant, then pour in the heavy cream and whole milk. 5. Add the softened cream cheese, salt, black pepper, garlic powder, and dried thyme, whisking continuously over medium-low heat until the cream cheese melts and the sauce becomes smooth and creamy. 6. Stir in 1/4 cup of the Parmesan cheese and 1/2 cup of the shredded mozzarella, then remove the sauce from the heat once the cheese has melted into the cream mixture. 7. Arrange one layer of sliced potatoes across the bottom of the prepared baking dish, slightly overlapping each slice so there are no large gaps. 8. Spoon a portion of the warm creamy sauce over the potatoes, spreading it evenly, then sprinkle with a little mozzarella, cheddar, and Parmesan. 9. Continue layering the remaining potatoes, creamy sauce, mozzarella, cheddar, and Parmesan until everything has been used, finishing with a generous layer of cheese across the entire surface. 10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes, allowing the potatoes to steam and soften in the creamy sauce. 11. Remove the foil and continue baking for another 25 to 35 minutes, until the potatoes are completely tender and the cheese on top is bubbling and deeply golden in spots. 12. For an especially browned and blistered topping, switch the oven to broil for 1 to 3 minutes at the end, watching closely so the cheese develops a rich golden crust without burning. 13. Remove the casserole from the oven and let it rest uncovered for 10 to 15 minutes so the cream sauce can thicken and the layers become easier to serve. 14. Sprinkle the finished potato bake with freshly chopped parsley, then scoop generous portions onto plates and serve hot alongside roasted chicken, beef, or a fresh green salad. Follow for more easy, cheesy homemade recipes and delicious food ideas!
Creamy Golden Cheesy Potato Bake Ingredients 1. Russet potatoes – 2 1/2 lb, peeled and thinly sliced 2. Heavy cream – 2 cups 3. Whole milk – 1 cup 4. Unsalted butter – 3 tbsp 5. Garlic – 4 cloves, minced 6. Parmesan cheese – 1/2 cup, finely grated 7. Mozzarella cheese – 2 cups, shredded 8. Cheddar cheese – 1 cup, shredded 9. Cream cheese – 4 oz, softened 10. Yellow onion – 1 small, finely diced 11. Salt – 1 1/2 tsp 12. Black pepper – 1 tsp 13. Garlic powder – 1/2 tsp 14. Dried thyme – 1 tsp 15. Fresh parsley – 2 tbsp, chopped Recipe 1. Preheat the oven to 375°F and lightly butter a 9-by-13-inch baking dish, making sure the bottom and sides are thoroughly coated to prevent the creamy potatoes from sticking. 2. Peel the potatoes and slice them into very thin, evenly sized rounds so they cook at the same rate and become tender throughout the casserole. 3. Melt the butter in a saucepan over medium heat, add the diced onion, and cook for 3 to 4 minutes until softened without allowing it to become deeply browned. 4. Add the minced garlic and cook for about 30 seconds until fragrant, then pour in the heavy cream and whole milk. 5. Add the softened cream cheese, salt, black pepper, garlic powder, and dried thyme, whisking continuously over medium-low heat until the cream cheese melts and the sauce becomes smooth and creamy. 6. Stir in 1/4 cup of the Parmesan cheese and 1/2 cup of the shredded mozzarella, then remove the sauce from the heat once the cheese has melted into the cream mixture. 7. Arrange one layer of sliced potatoes across the bottom of the prepared baking dish, slightly overlapping each slice so there are no large gaps. 8. Spoon a portion of the warm creamy sauce over the potatoes, spreading it evenly, then sprinkle with a little mozzarella, cheddar, and Parmesan. 9. Continue layering the remaining potatoes, creamy sauce, mozzarella, cheddar, and Parmesan until everything has been used, finishing with a generous layer of cheese across the entire surface. 10. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes, allowing the potatoes to steam and soften in the creamy sauce. 11. Remove the foil and continue baking for another 25 to 35 minutes, until the potatoes are completely tender and the cheese on top is bubbling and deeply golden in spots. 12. For an especially browned and blistered topping, switch the oven to broil for 1 to 3 minutes at the end, watching closely so the cheese develops a rich golden crust without burning. 13. Remove the casserole from the oven and let it rest uncovered for 10 to 15 minutes so the cream sauce can thicken and the layers become easier to serve. 14. Sprinkle the finished potato bake with freshly chopped parsley, then scoop generous portions onto plates and serve hot alongside roasted chicken, beef, or a fresh green salad. Follow for more easy, cheesy homemade recipes and delicious food ideas!

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