- 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
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.
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.
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