When winter is in full effect, we need comforting side dishes to fill us up! And these potatoes au gratin are no exception! You want to peel and slice the potatoes then layer with a heavy cream mixture and lots of cheddar cheese!

Servings: 8
Prep Time: 20 minutes
Cook Time: 60 minutes

Ingredients

2 ½ lb of russet potatoes (3-4), peeled and thinly sliced
2 teaspoons sea salt, divided
2 cups heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups shredded cheddar
3 tablespoons chopped parsley

Directions

1. Preheat oven to 350F.

2. Place potatoes and 1 teaspoon of salt in a large pot, filled with water and bring to a boil. Reduce the heat to medium and simmer the potatoes until tender but not mushy. This will take about 8-10 min.

3. Once cooked drain the potatoes and pat dry.

4. In a bowl combine cream, garlic and onion powder and remaining 1 teaspoon sea salt.

5. In a 9 x13 baking dish, place a layer of the sliced potatoes (about 1/3) and pour a 1/3 of the cream mixture over it and sprinkle 1/3 of the cheese on it.

6. Repeat with the remaining potatoes and cream for 2 layers total.

7. Top with remaining shredded cheese.

8. Bake in the oven for 1 hour. If the top cheese starts to brown too much cover with foil.

9. Remove from oven and let it cool slightly and top with fresh chopped parsley and serve.