Puh-tay-tow, Pah-tah-tow? When it comes to pronouncing potato, you do you. The versatile carbohydrate is perfect for soups, stews and meals in general. Mash or bake 'em or serve them scalloped or ...

Finish by topping with remaining potato mixture (making sure to add all the cream), Gruyère, and Parmesan; reserve remaining 1/2 tsp. thyme. Bake potato gratin until golden brown on top and bubbling, ...

also referred to as Potatoes au Gratin, are a classic French dish consisting of thinly sliced potatoes cooked in cream and topped with nutty Gruyère cheese. They are luxuriously rich, wonderfully ...

Put a layer of potatoes in casserole dish. Place some of the garlic and onions on top. Put some salt and pepper of each of cheese on top of potatoes. Repeat like making a lasagna until casserole ...

Grease a gratin ... the potatoes in the dish and drizzle with half of the cream. Now add half of the onion mix and top with the remaining potatoes, onions and cream. Layer with slices of cheese.

But, what's the difference between scalloped potatoes and potatoes au gratin ... variety of shredded cheese and great choices include mozzarella, provolone, Gruyere, Swiss and/or a shredded ...

If you love our viral recipe for potato au gratin stacks, these cheesy, crispy zucchini stacks need to be next on your list. They’ve got layers of tender zucchini roasted with Parmesan and ...