Parmesan Au Gratin Potatoes. This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not.

Begin by slicing the potatoes as thinly and uniformly as possible. You can use a mandoline slicer if you have. The ingredients for Garlic Parmesan Au Gratin Potatoes are potatoes, cheese, and heavy cream with additional flavors such as garlic and thyme. You can have Parmesan Au Gratin Potatoes using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Parmesan Au Gratin Potatoes

It's of un peeled red potatoes, cooked in beef broth until tender and cooled in broth until cool enough to handle or up to two hours. This makes very tender easy to cube potatoes..
It's of flour.
It's of butter.
You need of chicken stock.
It's of heavy cream ; you can use whole milk or light cream but heavy cream makes the richest sauce!.
Prepare of onion, finely chopped.
Prepare of garlic cloves, minced.
You need of cajun seasoning.
Prepare of black pepper, and salt to taste.
Prepare of hot sauce such as franks red hot, or what you like.
It's of lemon juice.
It's of fresh grated parmesan or romano cheese.
It's of chopped parsley for garnish.

It's important to use heavy cream instead of milk because the fat is important for the cheese sauce to bake properly. Otherwise, the sauce would be too thin and. Creamy and savory au gratin potatoes with Parmesan cheese and seasoned with rosemary. Yes, those are a couple of my weaknesses without a doubt.

Parmesan Au Gratin Potatoes step by step

Remove cooled potatos from broth, peel and cut into 1inche cubes, set aside while making sauce..
In a saucepan melt butter add onion and garlic and cook on low just to soften, do not brown, whisk in flour and cook on low 2 minutes, whisk in chicken stock and cream and all seasonings except cheese, stir and simmer until thickened, add cheese on low to melt, taste to see if salt, pepper or more lemon is needed. Add reserved potatos and heat through, Transfer hot to serving dish..
Garnish with parsley.
This can be kept warm over a double boiler for at least an hour..
So good with all roasted meats, grilled meats and fish!.

What's not to love about creamy, cheesy thinly sliced potatoes seasoned with rosemary? AKA Scalloped Potatoes…AKA Au Gratin potatoes. I have made a variation of these before. One of the French variety I decided to just keep it super simple this time around and use majority of a super salty Parmesan and just some Gruyere to really seal the flavor deal. Thinly sliced white potatoes layered with Parmesan cheese and smothered in a creamy garlic cream sauce.