Here are all the ingredients - Heavy Whipping Cream, Havarti Cheese, Red Potatoes, Leek or Green Onions, Garlic, Salt and Pepper and Organic Salt Free Seasoning.
Potatoes Au Gratin (serves 4-6)
4-5 red potatoes
1 cup heavy whipping cream
1 medium leek, diced
3 garlic cloves, minced
salt free seasoning
4 slices Havarti cheese
Preheat oven to 375*
Wash potatoes and leaving peelings on, slice in pieces using a food processor. If hand cutting, slices are about 1/8" thick. Place potatoes into an 8" square glass baking dish.
Salt the potatoes generously and pepper to taste. Use about 1 teaspoon of salt free seasoning. If you use a seasoning salt, adjust the salt amount accordingly. (This is also good with Italian seasoning or your favorite herbs. I have done it with Rosemary and Oregano as well.)
Wash and dice up the white part of a medium sized Leek. Green onions could be substituted. Place on top of potatoes.
Mince 3-4 cloves of fresh garlic. Place on top of potatoes.
Take a fork and gently toss the potatoes to distribute all the seasonings. Next pour 1 cup of Heavy Whipping Cream evenly over the top of the potatoes. Place 4 deli-sliced pieces of Havarti Cheese over the top of the potatoes. You can also use Fontina or another favorite softer cheese.
Cook in oven at 375* for about 45 minutes. Your time may vary. The potatoes need the time to cook through, so if you don't want your cheese to brown so much, you can cover with foil for part of the cooking time.
NOTE: I like to serve these with a lighter meal as they are pretty "heavy" on their own. If you want more sauce, you can use more cream. When they are made with cream you do not have to make a bechamel or add flour like most recipes for au gratin. Please feel free to use my recipe but do not post or distribute without permission. Thank you.