Sunday, March 31, 2013

Au gratin Potatoes

I have made this au gratin potato recipe for the last 3 years and they are excellent. TIPS - You can also use russets but I use gold because you don't have to peel them. - Cut potatoes in half the long way and then start slicing at the smallest end. Its easier on your hands to cut this way. - DONT slice potatoes to big or they may be hard - I use a glass dish but you can also bake in a metal pan but they will cook faster and may burn INGREDIENTS - 3 pounds sliced Yukon gold potatoes (1/4 inch or smaller) - 1.5 c. heavy cream - 3/4 c. shredded gruyere cheese - 3/4 c. shredded parmesan cheese (not kraft in a can) - 1 t salt RECIPE - Preheat oven to 400 - Mix cheese together in a big bowl - Add salt to cream - Butter baking dish or spray with pam - Add a layer of slightly overlapping potatoes - Sprinkle 1/4 of cheese on first layer of potatoes - Repeat until you have 4 layers and put the last of the cheese on top - Pour cream over all potatoes and bake at 400 for 1 hour and 15 minutes

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