Recipe: Au Gratin Potatoes - the easiest, failproof sidedish!
We are a very "meat and potatoes" family but, let's face it, making mashed potatoes (my husband's favorite!) is incredibly time-consuming! So, I set out on a hunt for another potato side-dish and came across an All-American favorite that I could not believe I had never made: Potatoes Au Gratin.
What could be better (or easier!) than potatoes, cheese and heavy cream? Yummy!
Recipe: Potatoes Au Gratin
2 large russet potatoes (about 1 1/2 lbs)
1/3 cup butter
1/2 cup grated Gruyere cheese
1/2 cup grated parmigano-reggiano cheese
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika
Preheat oven to 350 degrees.
Use 1 tablespoon of the butter to grease the bottom of an 8x8 baking dish.
Slice potatoes into 1/4 inch slices. Arrange a layer of potatoes in the bottom (about 9 slices), sprinkle on 1/3 cup of the cheese. Arrange another layer of potatoes and sprinkle on another 1/3 cup of cheese. Arrange last layer of potatoes and sprinkle on final 1/3 cup of cheese.
In a small bowl, wisk together cream, salt, pepper and paprika and pour over potatoes. Dot the remaining butter over the potatoes and bake for 1 hour 15 minutes or until bubble and browned on top.
Let stand 5-6 minutes before serving.