PCC Au Gratin Potatoes

PCC Au Gratin Potatoes

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  • 2 1/2 pounds russet potatoes, scrubbed
  • 2 teaspoons olive oil
  • 3/4 pound (about 1 1/2) yellow onions, diced
  • 2 cups heavy cream
  • Olive oil spray
  • Salt and pepper, to taste
  • 6 ounces Quattro Formaggio cheese, shredded
  • 1/2 cup chopped parsley


Preheat oven to 350° F.

Steam or boil potatoes for 10 minutes to partially cook. When cool enough to touch, slice potatoes 1/4-inch-thick.

Heat oil in a large saucepan over medium heat. Add onions and sauté for 2 minutes. Add cream and gently heat. Set aside.

Liberally spray a large casserole pan with olive oil spray. Scatter potatoes in a single layer and sprinkle potatoes with salt and pepper. Add another layer of potatoes and sprinkle with more salt and pepper.

Sprinkle a thin layer of cheese over potatoes and repeat with 2 more layers of potatoes.
Add parsley to cream and combine. Coat potatoes with cream mixture and cover pan.

Bake for 45 to 60 minutes. Check doneness with a paring knife in the center; potatoes should be tender and yield to the knife.

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