au gratin potatoes

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and sliced into 1/4 inch thick rounds
• 2 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large saucepan, bring lightly salted water to a boil. Add the potato slices and cook for 5-7 minutes, or until slightly softened but not mushy.
3. Drain the potatoes well and return them to the saucepan.
4. Add the butter, heavy cream, milk, garlic powder, salt, and pepper to the potatoes. Stir to combine.
5. Pour the potato mixture into the prepared baking dish.
6. Sprinkle the Parmesan cheese evenly over the top.
7. In a small bowl, combine the breadcrumbs and 1 tablespoon melted butter. Sprinkle evenly over the cheese.
8. Bake for 30-40 minutes, or until the potatoes are tender and the topping is golden brown and bubbly.
9. Let cool for 10-15 minutes before serving.

Notes

• For a crispier topping, broil for the last 1-2 minutes, watching carefully to prevent burning.
• Using Yukon Gold potatoes will result in a creamier texture.
• To prevent the topping from browning too quickly, you can loosely cover the baking dish with foil for the first 20 minutes of baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.