These easy cheesy potatoes get a surprising, elegant twist from culinary lavender and flaky salt. The creamy, melty cheese sauce coats tender potato slices, while the lavender adds a subtle floral note that balances the richness. It’s a comforting side dish that feels fancy enough for a holiday table but simple enough for a weeknight dinner.
Ingredients
- 2 lb (900 g) russet potatoes (about 4 medium), peeled and sliced 1/8-inch thick
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 2 cloves garlic, minced
- 1 tsp (2 g) dried culinary lavender buds
- 1 1/2 tsp (9 g) fine sea salt, plus more for the water
- 1/2 tsp black pepper
- 2 cups (200 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp (15 g) unsalted butter, for the dish
- 1 tsp flaky sea salt (such as Maldon), for finishing
- 1 tsp fresh thyme leaves (optional, for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish.
- Place the sliced potatoes in a large bowl and cover with cold water. Let them soak for 10 minutes, then drain and pat dry with a clean kitchen towel. This removes excess starch and helps the potatoes cook evenly.
- In a medium saucepan over medium heat, combine the heavy cream, milk, garlic, lavender, fine sea salt, and pepper. Warm until steaming, but do not boil. Remove from heat and let steep for 5 minutes.
- Layer half of the potato slices in the prepared dish, slightly overlapping. Sprinkle with half of the cheddar and half of the Parmesan. Repeat with the remaining potatoes and cheeses.
- Pour the warm cream mixture over the potatoes. Gently press down with a spatula to ensure the liquid reaches all layers.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and continue baking for 20–25 minutes, until the top is golden and the potatoes are tender when pierced with a fork.
- Let rest for 10 minutes before serving. Sprinkle with flaky sea salt and thyme, if using.
Tips
- Slice potatoes evenly: Use a mandoline or a very sharp knife. Uniform 1/8-inch slices ensure even cooking. If some slices are thicker, they may remain crunchy.
- Don’t skip the soak: Soaking removes starch that can make the dish gummy. It also prevents the potatoes from turning gray.
- Lavender is potent: Start with 1 teaspoon. If you love floral flavors, you can add another 1/2 teaspoon, but too much will taste like soap.
- Cheese choice: Sharp cheddar gives the most flavor. You can substitute Gruyère or fontina for a nuttier taste.
Serving Suggestions
Serve these cheesy potatoes alongside roasted chicken, grilled steak, or a simple green salad. They also pair well with lamb or pork chops. For a vegetarian main, serve with a hearty lentil loaf and steamed broccoli.
Variations
- Add herbs: Stir in 1 tablespoon chopped fresh rosemary or sage with the cream mixture.
- Spicy kick: Add 1/4 teaspoon cayenne pepper or a minced jalapeño to the cream.
- Use sweet potatoes: Substitute half the russets with peeled sweet potatoes for a sweeter, more colorful dish.
- Make it lighter: Use half-and-half instead of heavy cream and reduce the cheddar to 1 1/2 cups (150 g). The texture will be slightly less rich.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. To reheat, place individual portions in the microwave for 1–2 minutes, or reheat the whole dish covered in foil at 350°F (175°C) for 15–20 minutes, until heated through. The potatoes may absorb some sauce upon standing; add a splash of milk before reheating to restore creaminess.
Frequently Asked Questions
Can I use dried lavender from a craft store? No, only culinary lavender from a grocery store or spice shop is safe to eat. Craft lavender may be treated with chemicals.
Can I prepare this dish ahead of time? Yes, assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the covered baking time.
Do I have to peel the potatoes? No, you can leave the skin on for a more rustic texture and extra fiber. Just scrub them well.
Can I freeze cheesy potatoes? Yes, bake first, cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until hot.
What if I don’t have heavy cream? Use 2 cups (480 ml) whole milk and 1/2 cup (115 g) unsalted butter, melted, as a substitute. The sauce will be slightly thinner.
Why are my potatoes still hard after baking? The slices may be too thick, or the dish wasn’t covered long enough. Ensure slices are 1/8-inch thick and bake covered for the full 45 minutes.
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