Components:
1/2 minced white onion
2 minced garlic cloves
2 tablespoons butter plus extra for greasing the baking dish
1/2 tsp. rooster inventory
1 1/4 tsp. heavy cream and extra if wanted
1 1/2 kilos russet potatoes, peeled and sliced 1/8 inch thick
3/4 tsp. grated provolone cheese
1/2 tsp. Grated parmesan cheese
2 mattress. grated cheddar cheese
Chopped recent parsley, for garnish
1 1/2 tsp salt
1/2 teaspoon freshly floor black pepper
Directions:
Set the oven to 425 levels F. Grease an 8×8 inch baking dish with butter.
Add the butter to a big saucepan and let the butter soften over medium warmth. Add the onion to the melted butter and prepare dinner for about 5 minutes, or till tender.
Cook dinner a further 30 seconds after incorporating the garlic. Season with salt and pepper to style.
Add broth, cream and potatoes. Stir nicely and convey to a low boil. DO NOT BOIL. Set the warmth to medium-low and shut the lid.
Bake 15 to twenty minutes longer or till potatoes are tender. If obligatory, regulate the seasonings.
Switch combination to ready baking dish and prime with cheese.
Bake for about 10 to fifteen minutes at 425 levels F till cheese is bubbly and melted.
Earlier than serving, garnish with elective parsley.
