Parmesan Potatoes Au Gratin

    Everyone loves those scalloped potatoes that you make from a box! You know, those little coin shaped dehydrated potatoes that you mix with a packet and bake in a casserole. They go with everything and taste like heaven. Well, imagine a better way. Fresh potatoes, cream, and parmesan cheese? Yes, please!

Parmesan Potatoes Au Gratin

Ingredients:

- 3 medium sized russet potatoes, peeled and thinly sliced

- 1 small onion, diced

- 1 cup of parmesan cheese, freshly grated

- 1 and 3/4 cup of heavy cream

- 1/2 cup of milk

- 2 tablespoons of flour

- 1 tablespoon of minced garlic

- salt and pepper to taste

    Preheat oven to 400 degrees. Spray a baking dish with non-stick spray, I used an 8x11.5 sized. In a bowl, whisk together the cream, milk, flour, garlic, salt, and pepper. In the prepared baking dish, spread out a third of the potatoes, half of the onions, a third of the cream mixture, and a third of the parmesan cheese. On top of that, spread another third of the potatoes, the rest of the onions, a third of the cream mixture, and another third of the parmesan. Lastly, spread the rest of the potatoes, the rest of the cream mixture, and top with the rest of the parmesan. Cover the baking dish with tin foil and bake for 40 minutes. Remove the foil and bake for another 20 minutes or until the top is browned and the potatoes are tender.