PARMESAN POTATOES AU GRATIN

Ellen Bales

By
@Starwriter

This recipe and photo came from a new cookbook I received from Midwest Living. What could be better than potatoes and cheese--and whipping cream! Oh my! This dish has got to be a little piece of heaven!


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Rating:

Comments:

Serves:

8

Prep:

40 Min

Cook:

1 Hr 35 Min

Method:

Bake

Ingredients

3 c
whipping cream
1 clove
garlic, large, minced
2 Tbsp
butter, softened
4 lb
red potatoes, peeled and thinly sliced
4 oz
parmigiano-reggiano or parmesan cheese, grated
2 Tbsp
snipped fresh thyme
1/4 tsp
freshly grated nutmeg
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
toppings: shaved parmigiano-reggiano or parmesan cheese; fresh italian parsley sprigs, and/or freeze-dried or dried tomato slices.

Directions Step-By-Step

1
In a medium saucepan, combine cream and garlic; bring just to a simmer over medium heat. Simmer uncovered for 5 minutes (DO NOT BOIL). Remove from heat; let stand.
2
Generously butter a 3- to 3-1/2-quart au gratin or baking dish. Layer one-third of potato slices in dish. In a small bowl combine grated cheese, thyme, salt, nutmeg, and pepper. Sprinkle one third of cheese mixture over potato layer. Repeat layers twice. Pour garlic/cream mixture over all. Cover with foil.
3
Bake in a preheated 350-degree oven for 1-1/4 to 1-1/2 hours or until potatoes are almost tender. Uncover; bake 20 to 30 minutes more, or until liquid is absorbed and potatoes are browned. If dish is broiler safe, broil 3 to 4 inches from heat for 2 to 3 minutes or until top is crisp and brown. Let stand 10 minutes. Add desired toppings.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtags: #cheesy, #creamy, #Addictive