Classic French-Style Au Gratin (Dauphinoise) Potatoes | Idaho Potato Commission
I may have cracked a genius code! I think many of us have made au gratin potatoes, cooked them for hours, and still found they’re not quite tender enough to eat. I’m absolutely giving myself away...
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Ingredients
- 4 pounds Yukon gold Idaho® potatoes
- 1 cup water
- 2 shallots or 1 small red onion, thinly sliced
- Salt
- pepper
- 5/6 sprigs of fresh thyme
- 3 cloves of garlic, sliced
- 1 1/2 cups grated fresh Parmesan plus more for sprinkling on top
- 2 cups heavy cream
- 1/2 cup milk or half & half
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