Ingredients
– 4 large russet potatoes, peeled and sliced thinly
– 1 cup heavy cream
– 1 cup sour cream
– 1 cup grated Parmesan cheese
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Equipment Needed
– A large mixing bowl
– A 9×13-inch baking dish
– A skillet
– A cutting board and knife
– A whisk
– Aluminum foil
Step-by-Step Instructions
To begin, preheat my oven to 350°F (175°C). While it’s heating, I slice the potatoes as thinly as I can—aiming for about 1/8 inch thick. This consistency ensures they cook evenly and absorb all the creamy goodness. In a medium skillet, I melt the butter over medium heat and sauté the diced onion until it becomes translucent, which usually takes about 5 minutes. The aroma of sautéing onion fills my kitchen, and I can’t help but smile at the smell. Once the onions are soft, I add the minced garlic and cook for another minute, until fragrant. I then pull the skillet off the heat and set it aside. (See the next page below to continue steps…)