This classic comfort dish transforms humble Russet potatoes into a luxurious, creamy side that rivals any restaurant offering. Thinly sliced potatoes are bathed in a rich mixture of milk and half-and half, then baked until tender and infused with flavor. The addition of sautéed onions and green peppers adds a wonderful savory depth, while a blend of Parmesan and Cheddar cheeses creates a gooey, golden-brown topping that is impossible to resist. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress with home-style warmth. ItâÂÂs the ultimate crowd-pleaser that brings everyone together around the table.
Pulaski’S Palace Au Gratin Potatoes
Description
This classic comfort dish transforms humble Russet potatoes into a luxurious, creamy side that rivals any restaurant offering. Thinly sliced potatoes are bathed in a rich mixture of milk and half-and half, then baked until tender and infused with flavor. The addition of sautéed onions and green peppers adds a wonderful savory depth, while a blend of Parmesan and Cheddar cheeses creates a gooey, golden-brown topping that is impossible to resist. Perfect for holiday gatherings, Sunday dinners, or any occasion where you want to impress with home-style warmth. ItâÂÂs the ultimate crowd-pleaser that brings everyone together around the table.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Peel the Russet potatoes and slice them thinly, either by hand using a sharp knife or with a mandoline slicer.
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Place the sliced potatoes in a large pot and cover with water. Bring to a boil and cook for about 5-7 minutes until just tender but not falling apart. Drain well.
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Arrange the par-boiled potato slices in a single layer in a large greased casserole or baking dish.
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Pour equal parts milk and half-and-half over the potatoes until they are just covered by the liquid.
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Place the dish in the preheated oven and bake for approximately 45 minutes, stirring occasionally to ensure even cooking and prevent sticking.
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While the potatoes bake, melt butter or margarine in a skillet over medium heat. Add the finely diced onion and green pepper.
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Sauté the vegetables until they are soft and translucent, about 5-7 minutes.
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Remove the potato dish from the oven. Stir in the sautéed vegetable mixture, Parmesan cheese, soft Cheddar cheese, salt, pepper, and garlic powder until well combined.
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Sprinkle the grated Cheddar cheese evenly over the top of the mixture.
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Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and slightly browned on top.
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Let stand for 5 minutes before serving to allow the sauce to set slightly.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 38.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 8.5g3%
- Dietary Fiber 1.1g5%
- Sugars 0.4g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
