This is my favorite au gratin recipe, but this is not for the faint of heart (figuratively and medically). Here are the characters you would need for this sinful potatoes, listed in the order of calorificness…
1C heavy cream, 1C half n half, 8oz cream cheese, a stick of butter, medium onion, 2T each of parsley, sage rosemary and chime (just like the song!)Melt the butter then add onions, cook for 3 minutes or until tenderAdd cream cheese. At this point, it looks like you’re doing something wrong. The cream cheese doesn’t melt as easily, but resist the urge to turn up the heat. Just stay with me…it will be fineAdd the 2 kinds of milk when cream cheese is soft. Them bring out some hardware…the whisk!!! While you’re whisking away, season with salt and pepper. Go easy on it. Every doctor will tell you, fat and salt are not your best friends…Add the herbs when all the creamy goodness are melted and mixed. Your kitchen will smell so good at this point! Go ahead and taste your creation…
I guess I forgot to take a picture of the main character ….the potatoes! Peel 4 russet potatoes and slice as thinly as you can. If you have a mandolin, use it. I can’t caution you enough. I have seen so many mishaps from that thing in the clinic. All I can say is, a potato cost like 35 cents. You don’t have to cut it to the nub at the risk of cutting your fingers with it…eeeewwww.
Back to the yummy stuff. Arrange the potatoes in a baking dish. I use Le Creuset. During the holidays, it goes on sale and its really worth the price. Clean-up is so easy and for as long as you don’t break it, its very durable too. I have had some less reputable baking dishes that have cracked in the oven. So messy!
Arrange slices potatoes flat, into layers.
Add the cream mixture while midway through the dish, to ensure that potatoes are well coated.Bake at 375 for 20 minutes, longer if you want it sorry of mash-y
