6 Ingredients (4 main ingredients) 4–5 large potatoes (Russet or Yukon Gold), thinly sliced 1 packet dry onion soup mix 2 cups heavy cream 2 cups shredded mozzarella or Swiss cheese (Optional: salt, black pepper, parsley or chives for garnish) Instructions 1. Preheat oven Heat oven to 375°F (190°C). Lightly grease a baking dish. 2. Layer the potatoes Thinly slice potatoes evenly. Arrange half the potatoes in the dish. Sprinkle some onion soup mix and cheese. Repeat with remaining potatoes. 3. Add cream Pour the heavy cream evenly over everything. 4. Cover & bake Cover tightly with foil. Bake for 45–60 minutes until potatoes begin softening. 5. Finish uncovered Remove foil. Add extra cheese on top if desired. Bake another 15–20 minutes until golden and bubbly. 6. Rest before serving Let sit for 5–10 minutes so the sauce thickens. Tips Slice potatoes thin and evenly so they cook at the same rate. Yukon Gold potatoes give a buttery taste; Russet potatoes make a creamier sauce. Add cooked bacon or ham to turn it into a full meal. This dish goes really well with roasted chicken, steak, or grilled meat. 🥔🧀