Potatoes Au Gratin
From elgourmand2 8 years ago
- 1 Hr +20min to make
- Serves 4-6
When you get tired of baked, mashed and fried here’s the answer. Fifteen minutes prep, one hour bake and you’re laughing. Try to get the potato slices a uniform thickness. An easy yet delicious side dish.
Ingredients
- • butter to grease the baking dish. shopping list
- • 2-1/2 cups heavy cream. shopping list
- • 1-1/2 tsp. salt. shopping list
- • 1 tsp. basil. Optional. shopping list
- • ¼ tsp. ground black pepper. shopping list
- • 3 large Russet or Yukon Gold potatoes, about 2-1/4 lbs. (1 kg.), peeled and sliced very thin. shopping list
- • 1 cup grated Parmigiano-Reggiano. shopping list
How to make it
- 1. Slice the potatoes very thin. You can use a mandolin slicer for this but I don’t bother.
- 2. Preheat the oven to 350 F. (175 C.) Grease an 8 inch (20 cm) or 2 quart baking dish with butter.
- 3. In a mixing bowl with a pouring spout (or large measuring cup), whisk together the cream, basil, salt and pepper.
- 4. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle ¼ of the cheese over the potatoes and pour ¼ of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream mixture over top.
- 5. Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.
- My wife says that if I put chunks of ham over the top of this, before baking, we could just make coleslaw and have some bread and it would be dinner. Clever lady.
People Who Like This Dish 2
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