Ingredients
- 3 pounds purple potatoes
- 1/2 cup chopped onions
- 4 garlic cloves, minced
- 2 cups heavy cream
- 2 tablespoons salt, or to taste
- 2 cups shredded Cheddar
- 1/2 cup shredded Parmesan
- 1/2 cup panko bread crumbs
Directions
Slice the potatoes 1/4-inch thick.
Melt the butter in a skillet over low heat. Add the onions and saute until almost translucent. Add the garlic just before onions are done. Stir in the cream and bring to a simmer. Add the salt along with most of the Cheddar and Parmesan.
Preheat the oven to 450 degrees F.
In a baking dish make multiple layers of sliced potatoes and cream sauce ending with a layer of cream sauce. Sprinkle with the remaining Cheddar, Parmesan, and panko.
Bake the potatoes for 60 minutes. Cook's Note: Cooking time may be decreased by deep- frying the potato slices for 3 minutes and simmering the cheese sauce until the dish is ready to be assembled.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By sherryheim145
Albuquerque, NM
on December 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great dish though I did add some romano and some swiss cheeses and used a bit more cheese than the recipe called for but I think the salt could easily be throttled back to one tablespoon or if you don't mind salting at the table, 2 teaspoons. I was worried about the salt factor so even though I was making these for a dinner with friends, I tasted them when they came out of the oven to make sure that they were not too salty to eat. They were not too salty, but I think I will definitely cut that salt measure in half next time I make them.
Read all 1 reviews