onion, chopped fine
garlic cloves, minced
2 1/2 c
1 1/2 c
pounds yukon gold potatoes, peeled and cut into 1/2 inch cubes
grond nutmeg and salt and pepper
grated lemon zest plus 2 teaspoons juice
frozen shredded hash brown potatoes, thawed and patted dry with paper towels
1 1/2 oz
parmesan cheese, grated
finely chopped fresh chiv es
1Adjust oven rack to middle rack position and heat oven to 450 degrees. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Cook onion until softened, about 30 seconds. stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, 2 teaspoon salt, and 1 teaspoon pepper.
2Bring to boil, then reduce heat to medium and simmer until potatoes are translucent at edges and mixture is slightly thickened, about 10 minutes. Off heat stir in lemon zest and juice.
3Transfer potato mixture to 13 by 9 inch baking dish and bake until bubbling around edges and surface is just golden, about 20 minutes. Meanwhile, melt remaining 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat.
4Cook shredded potatoes until beginning to brown, about 2 minutes. Add remaining 1/2 cup cream, remaining 1/2 cup broth, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. off heat, stir in 1/2 cup parmesan and 2 tablespoons chives.
5Remove baking dish from oven and top with shredded potato mixture. sprinkle with remaining Parmesan and continue to bake until top is golden brown. Let cool for 15 minutes then sprinkle with remaining chives. Enjoy.