creamy parmesan potatoes au gratin
(3 ratings)
These creamy potatoes with just a hint of nutmeg was the perfect side dish to go with the ham we smoked. This side dish will definitely be included in my holiday cooking. Hope you enjoy!
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(3 ratings)
yield
6 to 8
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For creamy parmesan potatoes au gratin
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1 1/2 to 2 lbpotatoes, russets, peeled and sliced thin (1/8 - inch)
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1 1/2 cheavy cream
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1 Tbspbutter
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1 to 2` tspgarlic, minced (I used jarred)
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1/2 tspthyme, dried
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1/8 tspnutmeg
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1/2 cParmesan cheese, grated (I used Kraft from jar)
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salt and pepper to taste
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1 to 1 1/2 Tbspadditional butter
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additional Parmesan cheese
How To Make creamy parmesan potatoes au gratin
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1Preheat oven to 375 degrees. Butter 9-inch pie dish well. I used a deep dish.
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2Peel and slice potatoes; rinse with cold water. Cover potatoes with cold water while preparing other ingredients.
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3Combine cream, butter, garlic, thyme and nutmeg in sauce pan. Bring to a simmer over a medium heat.
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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.
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5Bake uncovered for 40 minutes. Remove from oven, sprinkle with additional Parmesan and put under broiler long enough to lightly brown.
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