Ingrédients pour Au Gratin Potatoes
- 2 lbs russet potatoes
- 1/4 cup butter
- 1 (10 3/4 ounce) can cream of chicken soup
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 1 medium onion
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 cup shredded Gruyere cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
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Comment préparer Au Gratin Potatoes
- Preheat oven to 325°F (160°C).
- Wash and scrub 2 lbs of russet potatoes thoroughly. Do not peel.
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until a fork easily pierces the potatoes.
- Drain potatoes and let cool completely. Once cool, peel and cut into 1/2-inch cubes.
- In a large bowl, combine the cubed potatoes with 1/2 cup of heavy cream, 1/2 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of garlic powder.
- In a separate bowl, mix together 1 cup of shredded cheddar cheese, 1/2 cup of shredded Gruyere cheese (or substitute with more cheddar), and 1/4 cup of grated Parmesan cheese.
- Pour the potato mixture into a greased 9x13-inch baking dish. Sprinkle the cheese mixture evenly over the top.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly, and the potatoes are tender.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
23g
Fat
144g
Carbs
40g
