Potatoes Au Gratin

Potatoes Au Gratin

I love potatoes in all forms, but I think au gratin might just be my ultimate favorite. This has always been my go-to at a nice steak house and recently I have mastered the art of making them at home.  After I made these, I told my husband that I wish to eat these at least once a week. However, given the delicious heavy cream and butter that make them so good I may try and restrain myself to once a month 🙂 This is a perfect side dish for steaks or grilling out or even a pot luck or Thanksgiving. This makes a large portion and will not dissappoint. Enjoy! 

Potatoes Au Gratin

June 7, 2017
: 6 - 8
: Easy

Potatoes Au Gratin

By:

Ingredients
  • 4 Tablespoons Butter, melted
  • 1 1/2 Pounds Potatoes (I use Yukon Gold), peeled and very thinly sliced
  • 1/2 Large Onion, Finely Chopped
  • 2 - 3 Cloves Garlic, Minced
  • 1 1/2 Cups shredded Parmigiano Reggiano
  • 2 Teaspoons Fresh Thyme
  • Salt and Pepper
  • 1 Cup Heavy Whipping Cream
Directions
  • Step 1 Preheat Oven to 350 Degrees.
  • Step 2 Coat the bottom of the pan with 1 Tablespoon of the melted butter.
  • Step 3 Layer 1/3 of the sliced potatoes into the dish, slightly overlapping. Sprinkle with salt and pepper and 1 Tablespoon of melted butter.
  • Step 4 Mix together onion, garlic, 1 Cup Parmigiano Reggiano, thyme and salt and pepper to taste. Sprinkle 1/2 of the mixture over the potato layer.
  • Step 5 Repeat the layering as directed once more and end with an additional layer of potatoes. (Be sure to lightly salt, pepper and butter each layer of potatoes as you go).
  • Step 6 Pour the cream over the potatoes evenly so that it will fill in between the spaces.
  • Step 7 Top with the remaining 1/2 Cup Parmigiano Reggiano.
  • Step 8 Bake 70 – 90 Minutes or until the top layer is golden brown and the potatoes are softened. (Note: if the top is becoming too browned before the potatoes are cooked through – lightly place a piece of foil over the dish in the oven).

 


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