Ingredients for White Cheddar And Parmesan Potato Gratin
- Onion
- 2 cloves garlic, minced
- Dried Rosemary
- 1 cup heavy whipping cream
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 2 1/2 cups shredded white cheddar cheese
- Russet Potatoes
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How to Make White Cheddar And Parmesan Potato Gratin
- Preheat oven to 375°F (190°C).
- Butter a 13 x 9-inch glass baking dish.
- Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons butter or olive oil until softened (about 5-7 minutes). Set aside. (Can be prepared ahead of time)
- In a small bowl, whisk together 1 teaspoon dried rosemary and 1 cup heavy whipping cream.
- Layer half of the thinly sliced potatoes (about 2 pounds) in the prepared baking dish, slightly overlapping.
- Season with salt and pepper to taste. Sprinkle with 1 1/4 cups shredded white cheddar cheese, then the entire onion and garlic mixture, and 1/4 cup grated Parmesan cheese.
- Top with the remaining potatoes, salt, and pepper.
- Pour the cream mixture evenly over the potatoes. Sprinkle with the remaining 1/4 cup Parmesan cheese and the remaining 1 1/4 cups shredded white cheddar cheese.
- Loosely cover the baking dish with foil.
- Bake for 1 hour.
- Remove foil and bake for another 30-40 minutes, or until the potatoes are fork-tender and the top is golden brown.
- Let stand for 10 minutes before serving to allow the gratin to set slightly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
14g
Fat
179g
Carbs
19g
