Need a different way to use up some of those potatoes languishing on the counter? Try this classic!
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Potatoes Au Gratin
3 cups whipping cream
1 large clove garlic, minced
2 Tbsp. butter, softened
4 lb. red potatoes, peeled and thinly sliced
4 oz. Parmesan cheese, grated
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground pepper
parmesan

Preheat oven to 350 degrees. In a medium saucepan combine cream and garlic; bring to simmer over medium heat. Simmer, uncovered, 5 minutes, don’t boil. Remove from heat.

Generously butter 3- to 3-1/2-quart baking dish. Layer one-third potato slices. In small bowl combine grated cheese, 1 teaspoon salt, nutmeg and pepper. Sprinkle one-third cheese mixture; pour one-third hot cream. Repeat layers twice. Cover with foil.

3. Bake 1-1/4 to 1-1/2 hours until potatoes are almost tender and liquid mostly absorbed. Uncover; bake 20 to 30 minutes, until liquid is absorbed and potatoes are browned and moist. If dish is broiler-safe, broil 3 to 4 inches from heat for 2 to 3 minutes, until top is crisp and brown. Let stand 10 minutes. Makes 8 servings.

Make Ahead: Prepare through step 2. Cover and chill up to 2 days before baking. Remove from refrigerator and let stand 20 minutes at room temperature. Preheat oven to 350°F. Continue as directed. (You may notice some darkening on the edges of the potatoes when you remove the casserole from the refrigerator. This is to be expected as the raw potatoes are exposed to the air. This is not harmful and does not impact the taste of the potatoes.)

potatoes au gratin