- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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