Au Gratin Potatoes

Ingredients:

5 med-large russet or Idaho potatoes peeled, 1/8-1/4 inch slices
1 large onion, diced
2 tablespoon garlic, minced ( didn't use)
2 cups cheddar , shredded to taste
1 cup Parmesan cheese, grated or shredded to taste
1/2 cup chicken broth
1 cup heavy cream
salt and pepper to taste
3 tablespoon unsalted butter

Directions:

1- Slice your potatoes to between 1/8 and 1/4 inch thick. Rinse and set aside

2- Preheat your oven to 425 degrees.

3-Melt butter in large pot over medium heat.

4-Add onion and cook until tender, stirring occasionally, about  
    5 minutes.

5- Add garlic, thyme, salt, and pepper. Stir.

6- Add potatoes, chicken broth and cream.

7- Cover, reduce heat to medium-low, and simmer until potatoes are almost tender, about 10 minutes.

8-  Dump mixture into a bowl, or just use the same pot. If you use the same pot, take off heat and add cheeses and gently stir until blended. You want the cheese spread evenly throughout the dish. 

9- Transfer mixture to an 8x8 inch baking dish or the equivalent. Press into an even layer

10-  Sprinkle evenly with cheese of your choice. I always put the cheddar on first and the Parmesan on top

11-  Bake until cream is bubbling around edges and top is golden brown, about 15 minutes.

12--Broil if necessary to brown the cheese to your liking. Sometimes I do this, depends on my mood

Allow to stand or rest for 10 minutes before serving.


This is another oldie from many, many years ago.  I made
Baked Paprika & Parmesan Chicken since I left over parm.