Creamy Potatoes au Gratin (Print Version)

# Ingredients:

→ For the Base

01 - 1.5-1.75 pounds russet potatoes, peeled and sliced 1/8 inch thick
02 - 2 tablespoons butter, plus extra for greasing
03 - 1/2 medium onion, minced
04 - 1 clove garlic, minced

→ For the Sauce

05 - 3/4 cup chicken stock
06 - 1 1/4 cups heavy cream
07 - 1 1/4 teaspoons salt
08 - 1/2 teaspoon ground black pepper

→ For the Topping

09 - 2 cups shredded cheddar cheese
10 - 3/4 cup shredded Fontina or Provolone cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley

# Instructions:

01 - Heat your oven to 425°F. Melt butter in a large skillet over medium heat, then cook those minced onions for about 5 minutes until soft.
02 - Add garlic, salt, and pepper to your onions and cook for 30 seconds. Pour in chicken stock and cream, then add your sliced potatoes.
03 - Bring everything to a simmer, cover, and cook on medium-low for 15-20 minutes. Stir now and then until potatoes are nearly tender.
04 - Butter your baking dish, add the potato mixture, and top with all that lovely cheese. Bake 10-15 minutes until golden and bubbly.
05 - Let it rest a few minutes, sprinkle with fresh parsley, and serve while warm and creamy.

# Notes:

01 - Make ahead and reheat at 350°F until hot throughout.
02 - Perfect alongside steak or chicken.

Back