parmesan potatoes au gratin
(1 rating)
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!
(1 rating)
yield
8 serving(s)
prep time
40 Min
cook time
1 Hr 35 Min
method
Bake
Ingredients For parmesan potatoes au gratin
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3 cwhipping cream
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1 clovegarlic, large, minced
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2 Tbspbutter, softened
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4 lbred potatoes, peeled and thinly sliced
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4 ozparmigiano-reggiano or parmesan cheese, grated
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2 Tbspsnipped fresh thyme
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1/4 tspfreshly grated nutmeg
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1/2 tspsalt
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1/4 tspfreshly ground black pepper
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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
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1In 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.
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2Generously 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.
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3Bake 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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