Garlic Parmesan Au Gratin Potatoes

• Vegetarian
• Gluten free

• Produce

  • 2 Garlic cloves
  • 1/2 cup Onion
  • 1 1/2 lbs Russet potatoes
  • 1 tsp Thyme, fresh

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream
  • 1 1/4 cups Parmigiano reggiano

Found on chocolatemoosey.com

Ingredients

• 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 cup chopped onion
• 2 garlic cloves, minced
• 1 1/4 cups shredded Parmigiano Reggiano
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup heavy whipping cream

Directions

• Preheat oven to 350F. Rub the butter in the bottom and up the sides of a 1-quart casserole dish.
• Layer some of the sliced potatoes in a single layer in the bottom of the dish, slightly overlapping.
• In a large bowl, mix together the onion, garlic, 1 cup Parmigiano Reggiano, salt, and pepper. Sprinkle about 1/3 of the mixture over the potato layer.
• Repeat the layering two more times, ending with a layer of potatoes.
• Pour the cream over the potatoes, filling in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
• Bake 60-90 minutes or until the top is golden brown and the potatoes are soft.