Parmesan Garlic Potatoes Au Gratin (Scalloped Potatoes

• Produce

  • 4 cloves Garlic
  • 3 sprigs Thyme
  • 2 lbs Yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter to butter baking dish
  • 1/2 cup Gruyere cheese, grated
  • 2 cups Heavy cream
  • 1/2 cup Parmesan, grated

Found on girlandthekitchen.com

Description

Directions

• Preheat oven to 400 degrees
• Pour heavy cream into a small pot over low heat. Add garlic,thyme and salt and pepper. Allow to steep for 10 minutes.
• While the heavy cream is steeping, wash potatoes and slice potatoes on a mandolin slicer about 1/8-inch thick. There is no need to peel them on Yukon Golds because the skin becomes super tender and practically unnoticeable.
• Butter an 13x9 inch casserole dish (or baking pan).
• Add 1/3 of the potatoes, spreading them out. Season with salt and pepper. Add 1/3 of the cheeses.
• Continue to do this until all the potatoes have been used up, leaving the top layer without cheese.
• Add the steeped cream to the potatoes, pouring evenly. Shake the pan a bit to ensure everything is evenly distributed.
• Season with salt and pepper and the remaining cheeses.
• Cover the pan with aluminum foil and place into the preheated oven. Immediately turn down the heat to 350-degrees.
• Continue to bake covered for 40 minutes. Then remove foil and cook for another 15-20 minutes until golden brown.
• Serve hot.

Nutrition