Creamy Parmesan Potatoes Au Gratin
Diane Hopson Smith
This side dish will definitely be included in my holiday cooking.
Hope you enjoy!
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- 1 1/2 to 2 lb
- potatoes, russets, peeled and sliced thin (1/8 - inch)
- 1 1/2 c
- heavy cream
- 1 Tbsp
- 1 to 2` tsp
- garlic, minced (I used jarred)
- 1/2 tsp
- thyme, dried
- 1/8 tsp
- 1/2 c
- Parmesan cheese, grated (I used Kraft from jar)
- salt and pepper to taste
- 1 to 1 1/2 Tbsp
- additional butter
- additional Parmesan cheese
1Preheat oven to 375 degrees. Butter 9-inch pie dish well. I used a deep dish.
2Peel and slice potatoes; rinse with cold water. Cover potatoes with cold water while preparing other ingredients.
3Combine cream, butter, garlic, thyme and nutmeg in sauce pan. Bring to a simmer over a medium heat.
4Meanwhile layer potatoes in pie plate. With each layer, salt and pepper to taste and sprinkle with Parmesan cheese. I made 2 layers. When cream is hot (but not boiling) pour over the potatoes. Dab soft butter on top.
5Bake uncovered for 40 minutes. Remove from oven, sprinkle with additional Parmesan and put under broiler long enough to lightly brown.