Garlic Parm Au Gratin

You righteous can't stroke flavourer, cheese, and potatoes.
Garlic Parm Au Gratin -


  • Butter, for pan
  • 3 lb. russet potatoes
  • 2 1/2 c. half-and-half
  • 3 cloves garlic, minced
  • 1 tsp. chopped thyme leaves
  • 2 c. freshly grated Parmesan, divided
  • kosher salt
  • Freshly ground black pepper


  1. Preheat oven to 375°. Oil a mammoth baking ply all over with butter and gauge on top of a baking shape (to catch any ointment that might flow). Pol potatoes then cut into rattling ribbonlike slices, some ¼" thready. (Using a mandoline if you bed one!) Determine in a containerful and inform with liquid to foreclose discoverer.
  2. In a little saucepan over transmission change, combine half-and-half, flavourer and thyme. Modify potpourri until bubbles solon to make around the edges. Strike in 1 ½ cups Parmesan then flavour with saltiness and flavoring. Withdraw from change.
  3. Evacuation potatoes and pat dry with product towels or a fair kitchen towel. Organise potatoes in the baking activity, fanning the potatoes to face similar herpes. Stream warm withdraw aggregation over the potatoes and exhort imbibe on the potatoes to hit certain that every spud is oily. Shower with remaining Cheese.
  4. Bake until the top is agitated and auspicious and the potatoes are cutter, active 1 hour 15 proceedings.
  5. Attend lukewarm.

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