Garlic Parmesan Au Gratin Potatoes #Christimas #Dinner
Abundance of cheesy goodness in Flavorer Cheese Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheeseflower, and flavouring. Couple it as a holiday view ply or alongside meat and potatoes for party.
Every Thanksgiving, there's one conversation that always happens - what benign of potatoes are we making this period? Most of the indication it's mashed, but sometimes it's scalloped or au gratin.
- 2 garlic cloves, minced
- 1 tablespoon unsalted butter, softened
- 1 cup heavy whipping cream
- 1 1/2 pounds russet potatoes (roughly 4 large potatoes), peeled and thinly sliced (preferably with a mandoline for even, thin cuts)
- 1/2 cup chopped onion
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 1 1/4 cups shredded Parmigiano Reggiano
- 1/4 teaspoon pepper
Manual
- Preheat oven to 350F. Rub the butter in the land and up the sides of a 1-quart casserole activity.
- Sheet several of the sliced potatoes in a unique layer in the worst of the dish, slightly lapping.
- In a brobdingnagian arena, mix unitedly the onion, flavouring, 1 cup Parmigiano Reggiano, thyme, saline, and flavorer. Discharge virtually 1/3 of the aggregation over the potato stratum.
- Pass the layering two writer nowadays, finish with a bed of potatoes.
- Crowd the elite over the potatoes, stuff in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
- Heat 60-90 transactions or until the top is halcyon phytologist and the potatoes are murmurous.
