Many restaurant dishes seem complicated to recreate at home, but these potatoes prove otherwise. Mary’s Potatoes from Cooper’s Hawk Winery & Restaurants feature a perfect balance of creamy texture and savory flavor that transforms ordinary potatoes into an extraordinary side dish.
Why This Recipe Works
- The combination of heavy cream and half-and-half creates a rich, luxurious texture that coats each potato slice evenly without becoming overly heavy or greasy
- Layering the potatoes with precise seasoning between each level ensures every bite contains balanced flavor rather than concentrated seasoning in certain sections
- Baking at 375°F for exactly 75 minutes allows the potatoes to cook through completely while developing a golden-brown crust on top that provides textural contrast
- Using russet potatoes specifically gives the dish structural integrity since they hold their shape well during the extended baking process
- The simple ingredient list focuses on quality components that work together harmoniously rather than overwhelming the natural potato flavor
Ingredients
- 3 pounds russet potatoes, peeled and sliced 1/8-inch thick
- 2 cups heavy cream
- 1 cup half-and-half
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon nutmeg, freshly grated
- 1 cup Gruyère cheese, shredded
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons unsalted butter, cut into small pieces
Equipment Needed
- 9×13 inch baking dish
- Mandoline slicer or sharp chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Aluminum foil
Instructions
Prepare the Potatoes and Cream Mixture
Begin by peeling all 3 pounds of russet potatoes thoroughly to remove the skin completely. Use a mandoline slicer set to 1/8-inch thickness to slice the potatoes uniformly, which ensures even cooking throughout the dish. If using a knife, take care to maintain consistent thickness across all slices. In a large mixing bowl, combine 2 cups heavy cream, 1 cup half-and-half, 4 minced garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon freshly grated nutmeg. Whisk these ingredients together vigorously until fully incorporated and the salt has dissolved into the liquid. The cream mixture should appear smooth and homogeneous before proceeding to the next step. Tip: Soak the sliced potatoes in cold water for 10 minutes after cutting to remove excess starch, which prevents discoloration and improves texture.
Layer the Potato Slices
Lightly grease your 9×13 inch baking dish with butter or cooking spray to prevent sticking. Arrange a single layer of potato slices in the bottom of the dish, slightly overlapping each slice like shingles on a roof. This overlapping pattern creates stability and ensures the final product holds together when served. Sprinkle approximately one-third of the shredded Gruyère cheese evenly over this first potato layer. Continue building additional layers using the same pattern, adding another third of the Gruyère cheese after every two potato layers. Maintain even pressure when arranging slices to create a compact, uniform structure that will bake consistently. The layering process typically creates 5-6 complete layers depending on potato size and slicing precision.
Add the Cream Mixture and Final Toppings
Slowly pour the prepared cream mixture over the layered potatoes, aiming to distribute it evenly across the entire surface. Use a spatula to gently press down on the potatoes, helping the liquid seep between the layers and reach the bottom of the dish. The cream should come about three-quarters of the way up the sides of the baking dish without completely covering the top layer. Sprinkle the remaining Gruyère cheese evenly across the surface, followed by the 1/2 cup of freshly grated Parmesan cheese. Distribute the 2 tablespoons of butter pieces across the top, spacing them evenly to promote browning. The butter will melt during baking and create golden spots across the cheese crust.
Bake the Potato Dish
Preheat your oven to 375°F and position a rack in the center position for even heat distribution. Cover the baking dish tightly with aluminum foil, ensuring the edges are sealed completely to trap steam during the initial cooking phase. Place the covered dish in the preheated oven and bake for 45 minutes exactly. After this time, remove the dish from the oven and carefully take off the aluminum foil, watching for steam release. Return the uncovered dish to the oven and continue baking for another 30 minutes, or until the top develops a deep golden-brown color and the potatoes feel tender when pierced with a knife.
Rest and Serve
Remove the baking dish from the oven and place it on a wire cooling rack or heat-safe surface. Allow the potatoes to rest undisturbed for 15 minutes before serving. This resting period is crucial as it allows the cream sauce to thicken slightly and the layers to set properly, making serving cleaner and easier. The internal temperature should reach at least 165°F when measured with an instant-read thermometer inserted into the center. Tip: For extra browning, place under the broiler for 2-3 minutes after baking, watching carefully to prevent burning. Serve directly from the baking dish using a wide spatula to maintain the layered structure.
Tips and Tricks
For optimal results, consider these additional techniques beyond the basic instructions. When selecting potatoes, choose ones that are similar in size and shape to ensure uniform slicing. Russet potatoes work best due to their high starch content, which helps thicken the cream sauce naturally during baking. If you prefer a lighter version, substitute half the heavy cream with whole milk, though the texture will be slightly less rich. To enhance flavor development, consider infusing the cream mixture with fresh thyme or rosemary by heating it gently before combining with the potatoes, then straining out the herbs. For make-ahead preparation, assemble the dish completely up to the baking stage, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to the covered baking time to account for the cold start. If the top begins browning too quickly during the final baking phase, loosely tent with foil while continuing to bake. Leftovers reheat well in a 350°F oven for 15-20 minutes or until warmed through. For individual portions, divide the mixture among ramekins before baking and reduce cooking time by 10-15 minutes. To achieve restaurant-style presentation, use a ring mold to create perfect cylindrical portions when serving. If your potatoes release excess liquid during baking, carefully pour off some liquid before serving or continue baking uncovered for an additional 10 minutes. For crispier edges, bake in a cast iron skillet instead of a baking dish. Always let the dish rest after baking to allow the starches to fully absorb the cream, resulting in better texture and cleaner slicing.
Recipe Variations
- Add 1 cup of diced ham or cooked bacon pieces between the potato layers for a heartier main dish option. The salty, smoky flavor complements the creamy potatoes beautifully and transforms the side dish into a complete meal. Distribute the meat evenly between layers to ensure consistent flavor throughout rather than concentrating it in one section.
- Incorporate 2 cups of fresh spinach or kale between the potato layers for added nutrition and color. Wilt the greens slightly before layering to reduce volume and prevent excess moisture. This variation works particularly well with the addition of sun-dried tomatoes for a Mediterranean twist.
- Substitute sweet potatoes for half the russet potatoes to create a sweeter, more complex flavor profile. The natural sweetness pairs wonderfully with the savory cream sauce and cheeses. Adjust baking time slightly as sweet potatoes may cook faster than russets.
- Use different cheese combinations such as sharp cheddar with Monterey Jack or fontina with Asiago. Each cheese blend will create distinct melting characteristics and flavor notes. Stronger cheeses will dominate the flavor while milder ones allow the potato essence to shine through.
- Add sliced onions or leeks between the potato layers for additional flavor dimensions. Sauté them lightly before assembling to soften their texture and mellow their flavor. Caramelized onions work particularly well, adding subtle sweetness that balances the richness.
Frequently Asked Questions
Can I prepare this dish ahead of time?
Yes, this potato dish can be assembled completely up to 24 hours in advance and refrigerated until ready to bake. Cover tightly with plastic wrap pressed directly against the surface to prevent discoloration, then with foil over that. When ready to bake, remove the plastic wrap, recover with foil, and add 10-15 minutes to the initial covered baking time since you’re starting with a cold dish. The extended time ensures the potatoes cook through properly from their refrigerated state. This make-ahead option makes it ideal for holiday meals or dinner parties where oven space and timing can be challenging.
What’s the best way to slice the potatoes evenly?
A mandoline slicer provides the most consistent 1/8-inch slices, which is crucial for even cooking and proper layering. If using a knife, take your time and aim for uniform thickness across all potatoes. Some cooks find it helpful to slice one potato completely before moving to the next to maintain consistency. Regardless of method, immediately submerge sliced potatoes in cold water to prevent oxidation and remove excess starch, which can make the final dish gummy. Drain and pat thoroughly dry before assembling to ensure the cream mixture adheres properly to the potato surfaces.
Can I use different types of potatoes?
While russet potatoes work best due to their high starch content, Yukon Gold potatoes can be substituted for a creamier texture and buttery flavor. Avoid waxy potatoes like red potatoes or fingerlings as they don’t absorb the cream as well and may remain too firm. If using Yukon Golds, reduce the initial covered baking time by 5-10 minutes since they tend to cook slightly faster. The starch in russet potatoes helps thicken the cream sauce naturally, so if using less starchy varieties, you might consider adding a tablespoon of flour to the cream mixture to prevent separation.
How do I know when the potatoes are fully cooked?
The potatoes are done when a sharp knife inserted into the center meets little resistance and the top is golden brown with bubbling edges. An instant-read thermometer should register at least 165°F when inserted into the middle of the dish. The cream mixture will thicken significantly and be mostly absorbed, with just a small amount of liquid remaining around the edges. If the top browns before the potatoes are tender, cover loosely with foil and continue baking until the potatoes test done. Proper cooking ensures the potatoes are creamy rather than crunchy or underdone in the center.
What main dishes pair well with these potatoes?
These rich, creamy potatoes complement simply prepared proteins that don’t compete with their decadent flavor. Roasted chicken, grilled steak, baked salmon, or pork tenderloin all work beautifully. The potatoes’ richness balances well with lighter vegetable sides like roasted asparagus, green beans almondine, or a simple mixed green salad with vinaigrette. For wine pairings, choose medium-bodied reds like Pinot Noir or rich whites like Chardonnay that can stand up to the creamy texture. Avoid heavily sauced main dishes that might create flavor conflicts with the potatoes’ delicate balance.
Summary
Mary’s Potatoes recreate the beloved Cooper’s Hawk restaurant favorite with layered russet potatoes baked in creamy sauce until golden. The method ensures even cooking and rich flavor in every bite. Perfect for special occasions or elevating everyday meals.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
