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- For the Potatoes:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup low-sodium vegetable broth
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, sliced into 1/8-inch slices
- 1 1/2 cups shredded Cheddar cheese
- 1 cup shredded Gruyere cheese
- For the Parmesan Panko Topping:
- 4 tablespoons melted butter
- 3/4 cup Panko bread crumbs
- 1/2 cup freshly grated Parmesan cheese
View Full Recipe at Two Peas and Their Pod
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