Garlic Parmesan Au Gratin Potatoes #Christmas #potatos

Copiousness of cheesy goodness in Flavoring Parmesan Au Gratin Potatoes with layers of thinly sliced potatoes, Parmesan cheeseflower, and seasoning. Couple it as a spend root cater or alongside meat and potatoes for party.

Accusation - I grew up making au gratin potatoes from a box because that's how my parents prefab them. Fetch concentrate to a boil, add box listing, prepare. It wasn't until I bought a handheld mandoline (affiliate fastening) I started making my own because I can never portion the potatoes thinly (and consistently) sufficiency for an intact saucer.

That begs the close meditate - what's the difference between scalloped and au gratin? After outlay numerous hours researching and indication through recipes, nobody else knows either. The main number is au gratin has cheeseflower time scalloped doesn't, but most recipes, including my prosperous cheesy stovetop scalloped potatoes, uses cheeseflower.

Other number is au gratin has breadcrumbs on top, but most au gratin recipes didn't let breadcrumbs. I've also seen recipes shorthand as au gratin potatoes vs. potatoes au gratin. In ending, the repose of the humans doesn't experience the difference between scalloped and au gratin.


  • 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

  1. Preheat oven to 350F. Rub the butter in the round and up the sides of a 1-quart casserole saucer.
  2. Stratum any of the sliced potatoes in a sole layer in the worst of the containerful, slightly lapping.
  3. In a generous concavity, mix unitedly the onion, flavourer, 1 cup Parmigiano Reggiano, thyme, saliferous, and seasoning. Rain most 1/3 of the combining over the potato sheet.
  4. Happen the layering two many times, success with a bed of potatoes.
  5. Pelt the withdraw 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 phytologist and the potatoes are liquid.

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