Easy Au Gratin Potatoes

Creamy Au Gratin Potatoes
This cozy classic is layered with thin-sliced potatoes, rich cream, and melted cheese baked to golden perfection. Simple, comforting, and irresistibly creamy, it’s the perfect side dish for any holiday meal or family dinner.

3-4 russet potatoes
1/2 c. shredded parmesan
1 1/2 c. shredded cheddar (I use a mix)
@ 8oz heavy whipping cream
salt/pepper to taste
cajun seasoning or smoked paprika to taste

Preheat oven to 400*. Wash potatoes and thinly slice. Slice as thin as possible. If using a mandolin–Watch those fingers!!!

Begin layering a 13×9 with 1 layer of potatoes (thicker ones to the outside). Sprinkle with salt and pepper and some parmesan. Another layer of potatoes on top of that, sprinkle with cheese and then drizzle with heavy cream, @ 1/2c. Another 2 layers like these. and drizzle with heavy cream. Then another layer or 2-however it works out. I don’t salt/pepper/spice every layer. The parmesan is naturally salty and most Cajun seasonings have salt. This is not a Cajun dish, but the spice adds a nice flavor! Once you are done layering, drizzle the remaining cream over the top, filling any holes on the side.

Cover with foil and bake for 45 minutes-middle rack. Uncover and bake about 15 more minutes or until browned on top. Remove from oven and let rest 15 minutes before serving.

This makes 8-10 servings. I often halve the recipe and make a smaller version, using a smaller baking dish.