By Sandy Kirby Quandt
Pilot fixed these delicious gluten-free herb potatoes au gratin, using Food Network, Pioneer Woman, Ree Drummond’s recipe. It was a huge hit!
- 3 Tbsp butter (plus enough to butter casserole dish)
- 1 medium onion, finely chopped
- 1 cup whole milk
- 1/2 cup heavy cream
- Salt and Pepper
- 8 oz. cream cheese, at room temperature, cut into pieces
- 3 oz Parmesan cheese, grated (3/4 cup)
- 1/4 cup fresh flat-leaf parsley, chopped
- 1 Tbsp fresh thyme
- 3 lb russet potatoes (about 5) peeled and sliced thin
- Chopped fresh chives for serving.
Heat oven to 350 F. Butter a 3-qt shallow baking dish.
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the milk, cream, 1 tsp salt and 1/2 tsp pepper and bring to a bare simmer. Add the cream cheese and cook, stirring until melted, about 3 minutes.
Stir in 1/2 cup Parmesan.
Remove from the heat and stir in the parsley and thyme.
Layer 1/2 of the potatoes in the prepared baking dish and pour 1/2 of the milk mixture over the top.
Repeat layers. (The original recipe said to put all the potatoes in the dish, then all the milk mixture. After Pilot did that, he felt the dish would taste better if the potatoes and milk mixture were layered. I agree.)
Sprinkle with the remaining 1/4 cup Parmesan and cover tightly with nonstick foil. (Pilot covered w/ the lid of the casserole dish.)
Place the baking dish on a large rimmed baking sheet and bake for 30 minutes.
Uncover and bake until the potatoes are tender and the top is golden brown, 50-60 minutes more. Let rest for 15 minutes, then sprinkle with chives before serving, if desired.
I wish you well.
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