Servings: 6

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Garlic Potatoes Au Gratin


2 tablespoons butter
1-2 cloves Frieda’s Elephant Garlic, peeled and thinly sliced (1/8 –inch thick)
1 cup finely chopped yellow onion
1-1/2 pounds small white potatoes (such as Klamath Pearls), thinly sliced (1/4 –inch thick)
Cold water
Salt and pepper to taste
1/2 – 3/4 cup shredded fresh Parmesan cheese


Preheat oven to 375 degrees. Melt butter in a medium skillet. Add garlic and onion; sauté over low heat until tender. Remove from heat and set aside. Spray an au gratin dish or shallow casserole with cooking spray. Arrange one-third of the potato slices in casserole. Sprinkle with salt and pepper. Spoon half of the onion-garlic mixture evenly over potatoes. Repeat. Arrange remaining potatoes over the top. Sprinkle with salt and pepper. Cover and bake for 30 – 40 minutes, or until potatoes are tender when pierced with a fork. Uncover potatoes and sprinkle cheese over the top. Bake another 5 – 10 minutes or until the cheese is melted.