Carver's Au Gratin Potatoes

Prep time: 25 minutes

Cook time: 55 minutes

Serves: 10 to 12

Cheryl Wiegand of Orangevale says the au gratin potatoes served at Carver's restaurant are the best she's ever tasted. She goes there just for this dish. She says they contain Monterey jack and Parmesan cheese, onions, baked potatoes and bechamel sauce.

Dave Mitchell also loves these potatoes and, after many requests, he says the former chef shared this recipe with him.

Ingredients:

8 tablespoons butter (1 stick)

1½ pounds onions, halved and sliced ¼-inch thick

1 teaspoon thyme

4½ pounds potatoes, baked, chilled and sliced to ¼-inch (skins on)

1½ cups bechamel sauce

2 cups heavy cream

1 cup sour cream

12 ounces Parmesan/Monterey jack cheese mix, divided use

1 tablespoon mixed kosher salt and coarse ground black pepper

Cooking spray

Instructions:

Melt the butter in a sauté pan. Add onions and cook over medium heat until translucent. Add thyme and mix thoroughly. Sauté one more minute. Combine the potatoes with the onion mixture; toss to coat.

In a separate bowl, combine and thoroughly mix bechamel, cream, sour cream, 6 ounces of cheese mix and the salt and pepper mix. Add potato mixture and mix thoroughly. Spray a 2-inch-deep baking pan with cooking spray. Evenly spread potato mixture in pan, pressing down firmly to eliminate air pockets. Cover with foil. Bake for 20 to 25 minutes at 350 degrees. Remove foil. Spread remaining cheese mix evenly over potatoes. Bake until nicely browned, about 20 minutes.

Per serving, based on 12 servings: 607 calories; 16 grams protein; 53 grams carbohydrates; 38 grams fat (21 saturated, 13 monounsaturated, 4 polyunsaturated); 94 milligrams cholesterol; 986 milligrams sodium; 5 grams fiber; 8 grams sugar; 55 percent calories from fat.

This story was originally published May 21, 2008 at 8:11 AM with the headline "Carver's Au Gratin Potatoes."