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Cooper’s Hawk Betty’s Potatoes Recipe

Cooper’s Hawk Betty’s Potatoes Recipe,

Creamy, cheesy potatoes with a slightly smoky flavor and crispy edges. Comfort food with a restaurant-style finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium Yukon Gold potatoes Creamy texture works best
  • 1 cup Heavy cream Can sub half-and-half see notes below
  • ¾ cup Shredded cheddar cheese Sharp gives better flavor
  • ½ cup Mozzarella cheese For that melt and stretch
  • 3 tbsp Butter Adds richness
  • 4 cloves Garlic Fresh not paste
  • ½ tsp Smoked paprika Optional but recommended
  • ½ tsp Black pepper Freshly ground preferred
  • Salt To taste Adjust carefully
  • 2 tbsp Sour cream Adds tang and creaminess
  • 2 tbsp Green onions For garnish

Equipment

  • Baking dish (medium size)
  • Mixing Bowl
  • Knife + chopping board
  • Saucepan
  • Oven

Method
 

Step 1. Prep the Potatoes
  1. Peel and slice the potatoes into thin rounds—not too thick, or they won’t cook evenly.
  2. I once cut them unevenly… and ended up with half mushy, half undercooked layers.
Step 2. Pre-cook (Don’t Skip This!)
  1. Boil the slices in salted water for about 5–6 minutes.
  2. You’re not cooking them fully—just softening them.
  3. Drain and let them cool slightly.
Step 3. Build the Cream Sauce
  1. In a saucepan:
  2. Melt butter
  3. Add garlic and sauté (your kitchen will smell amazing here)
  4. Pour in cream
  5. Add salt, pepper, paprika
  6. Let it simmer gently for 2–3 minutes.
Step 4. Layer It All Together
  1. In your baking dish:
  2. Layer potatoes
  3. Pour some sauce
  4. Sprinkle cheese
  5. Repeat layers until everything is used.
  6. Finish with a generous cheese layer on top.
Step 5. Bake to Perfection
  1. Bake at 180°C (350°F) for about 25–30 minutes.
  2. You’re looking for:
  3. Golden top
  4. Bubbling edges
  5. Slight crisp on top layer
  6. Let it rest 5–10 minutes before serving. It thickens beautifully.

Notes

 Best served hot with grilled chicken or steak