Potatoes Au Gratin
Essentially sliced potatoes smothered in alfredo sauce
Equipment
- 1 Deep baking dish (13X9)
Ingredients
- 4 large Russett potatoes
- 1 Tbsp Flour
- 1/4 Cup Pecorrino or Parmesan cheese or both
- 2 Cups Heavy cream
- 2 Cloves Garlic
- 2 Tbsp Salt
- 2 Tbsp Pepper
- 1 Tbsp Parsley
- 1 Tbsp Butter
Instructions
- Preheat oven to 400F
- Peel and slice potatoes into 1/4 inch slices.
- Place potatoes in large bowl and cover with 1 tbsp salt and 1 tbsp pepper. Mix to spread seasoning evenly oven potatoes.
- Heat large skilet on medium heat. When skillet is hot add butter. When butter has melted, add in garlic. Cook for approximately 3 minutes flipping garlic occasionally. Be careful not to burn garlic. If garlic starts to brown go to next step and reduce heat a little.
- Add in flour and heavy cream and whisk continuously for 30 seconds, then reduce heat to med-low. Continue to whisk for 5-10 minutes until you reach desired creaminess.
- Add in Pecorrino or Parmesan, parsley, and remaining salt and pepper. Rurn stove off and stir well.
- In large baking dish, arrange one layer of overlapping potato slices. Think of Solitaire with rows next to each other. Cover this layer with 1/3 of sauce from skillet. Repeat this for layers 2 and 3.
- Cover with aluminum foil and bake for 1 hour.
- Remove foil and bake for 20 minutes to brown the top.
- Let this sit 10 minutes before serving.