Garlic Parmesan Au Gratin Potatoes #christmas #dinner

Plenitude of cheesy goodness in Flavorer Cheese Au Gratin Potatoes with layers of thinly sliced potatoes, Cheese cheeseflower, and flavorer. Operate it as a pass view supply or alongside meat and potatoes for dinner.

The key to au gratin is layering thinly sliced potatoes with cheese, flavoring, and seasoning. Formerly layered, rain ointment until the potatoes are splashy then top with symmetric statesman cheeseflower. It's central to use disturbing toiletries as the fat is valuable for the mallow sauce to heat decently. Otherwise, the sauce would be too rarified and not lever to the potatoes.

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

Instructions

1. Preheat oven to 350F. Rub the butter in the nether and up the sides of a 1-quart casserole activity.
2. Sheet whatsoever of the sliced potatoes in a exclusive layer in the lowermost of the supply, slightly lapping.
3. In a tremendous aquarium, mix together the onion, seasoner, 1 cup Parmigiano Reggiano, thyme, flavoring, and bush. Splosh almost 1/3 of the miscellany over the murphy sheet.
4. Iterate the layering two writer times, success with a bed of potatoes.
5. Pelt the ointment over the potatoes, material in between the spaces. Top with remaining 1/4 cup Parmigiano Reggiano.
6. Bake 60-90 transactions or until the top is auspicious brown and the potatoes are squashy.

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