INGREIENTS
°2 tablespoons butter, plus more to grease the baking dish
°1/2 chopped white onion
°2 garlic cloves, chopped
°1 1/2 teaspoon salt
°1/2 teaspoon freshly ground black pepper
°1/2 cup chicken broth
°1 1/4 cup heavy cream, plus more if necessary
°1 1/2 pounds of potatoes, peeled and sliced 1/8 inch thick
°2 cups grated cheddar cheese
°3/4 cup shredded provolone cheese
°1/2 c parmesan cheese
°Fresh parsley, chopped for decorating
*Preparation
Preheat oven to 425 ° F and grease the 8 × 8 “baking dish with butter.
In saucepan on medium heat, melting butter. Add the onion and cook until soft and transparent, for about 5 minutes. Add the garlic, season with salt and pepper and cook another 30 seconds.
Stir in the broth, cream and potatoes and simmer, but do not boil. Cover and reduce the heat to medium low. Let it cook until the potatoes are cooked, 15-20 minutes. Adjust the seasoning as needed.
Transfer to a baking dish, top with cheese and bake until champagne and cheese are dissolved, 10-15 minutes.
Serve with parsley if you wish.
Enjoy!
