|
|
|
|
|
|
Category |
|
Appetizers
|
Sub
Category |
|
None
|
Preptime |
|
30 minutes
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 tablespoons butter
|
|
1 onion (brown) cut in strips
|
|
2 clove garlic, minced
|
|
5 large Yukon Gold potatoes peeled and thinly sliced
|
|
16 oz. heavy whipping cream
|
|
1 cup parmesan chees (green Kraft can)
|
|
Coarse salt, pepper-freshly ground is really good
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Melt butter, add onion and saute, for 3-4 minutes until translucent. Add garlic and potatoes and saute until potatoes soften slightly. (2-3 minutes)
|
|
|
Add cream and cook until mixture begins to thicken, 3-4 minutes. Reduce heat to low and cook until mixture is thick, 3-4 minutes.
|
|
|
Remove from heat and stir in parmesan cheese, salt, and pepper. Pour into baking dish, cover with foil and bake at 350 30-40 minutes until bubbly.
|
|
|
Remove foil and continue baking approx. 10 minutes until top is browned. Toothpick inserted in center penetrates smoothly.
|
|
|
Originally Submitted
6/23/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Potato Gratin recipe to your own private DesktopCookbook.
|