Double Cheesy Au Gratin Potatoes

These need help! I foresaw them not having a super-powerful punch of flavor, so I minced garlic and onion and sprinkled it between potato layers. I also added Parmesan and cheddar and S&P between the layers as well. When I pulled the potatoes from the oven, the heavy cream looked a little curdled. Even with adjustments, I wasn't impressed. These were definitely rich, but flavor was lacking. Sorry, I wanted to love them but didn't.

I scaled this back to suit two people tonight using russet potatoes. I also used half-n- half milk with a pad of butter. Preparing this was easy as was baking it in the oven. I seasoned the potatoes with black pepper and Hawaiian sea salt; layered the potatoes with more fresh shredded parmesan and less sharp cheddar cheese in the gratin dish and then poured the cream over the top. I placed the butter on top and baked as recipe instructed for one hour. This turned out to be a nice rich sauce with cheesy potatoes! This is definitely not “diet” food but a great side dish for our ham tonight. I served this with, “Creamy Sweet Corn,” and “Glazed Ham,” also from this website. Very tasty.

I don't think you can go wrong with these ingredients. But I am sorry I had to scale it back. First off I did not need a full quart of cream, used under just 2 cups and about 1/2 cup chicken broth. Second, all I needed to do is layer this, add potatoes sprinkle with parm and butter, some cream and broth and dot with butter, sprinkle with cheddar and repeat layers, I had 3 layers. This is so good I used a mandolin to get potatoes really thin. I will be making this again and again, thanks.

I salted and added pepper for personal taste. Also, a few thin pats of butter was used on each layer except the top. The only objection from the family was why didn't I make more.