Garlic Parmesan Au Gratin Potatoes #christmas #dinner

Plenitude of cheesy goodness in Seasoner Cheese Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheeseflower, and flavoring. Pass it as a spend take saucer or alongside meat and potatoes for party.

Every Thanksgiving, there's one conversation that e'er happens - what charitable of potatoes are we making this gathering? Most of the moment it's mashed, but sometimes it's scalloped or au gratin.

Confession - I grew up making au gratin potatoes from a box because that's how my parents prefabricated them. Modify milk to a furuncle, add box contents, cook. It wasn't until I bought a handheld mandoline (affiliate link) I started making my own because I can never cut the potatoes thinly (and consistently) sufficiency for an total saucer.


  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon unsalted butter, softened
  • 1 1/2 pounds russet potatoes (roughly 4 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups shredded Parmigiano Reggiano
  • 1 teaspoon fresh thyme
  • 1 cup heavy whipping cream


  1. Preheat oven to 350F. Rub the butter in the underside and up the sides of a 1-quart casserole ply.
  2. Layer whatsoever of the sliced potatoes in a only layer in the depression of the supply, slightly lapping.
  3. In a oversized vessel, mix unitedly the onion, seasoner, 1 cup Parmigiano Reggiano, thyme, flavourer, and assail. Shower most 1/3 of the foodstuff over the murphy place.
  4. Ingeminate the layering two much times, termination with a layer of potatoes.
  5. Teem the cream over the potatoes, stuff in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
  6. Bake 60-90 proceedings or until the top is prosperous abolitionist and the potatoes are cottony.

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