parmesan potatoes au gratin

Name: PARMESAN POTATOES AU GRATIN
Prep time: 40 min
Cook time: 1 h 35 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) whipping cream; 1 clove(s) garlic, large, minced; 2 tablespoon(s) butter, softened; 4 pound(s) red potatoes, peeled and thinly sliced; 4 ounce(s) parmigiano-reggiano or parmesan cheese, grated; 2 tablespoon(s) snipped fresh thyme; 1/4 teaspoon(s) freshly grated nutmeg; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) freshly ground black pepper; - toppings: shaved parmigiano-reggiano or parmesan cheese; fresh italian parsley sprigs, and/or freeze-dried or dried tomato slices.

(1 RATING)

92 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Mar 23, 2013

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!

Rate

prep time 40 Min

cook time 1 Hr 35 Min

method Bake

yield 8 serving(s)

Ingredients

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

How To Make parmesan potatoes au gratin

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.

Step 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.
Step 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.
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