Potatoes au gratin

Source:  Artisian Cookbook 1995

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Potatoes au gratin
Historically traced to the America's over 180 years ago, this wonderfully warm potato dish is typically served with baked bread crumbs and cheese on top. No only is this a wonderful choice for potatoes accompanied by meals with meat, but it's a great stand-alone dish as well. In the summer, I like to prepare this meal with a delicious summer salad. Not too dainty of a meal, and not too heavy. If you don’t have the cheese to add, it’s not a big miss, so either way, serve this dish for entertaining, or for the family. Both ways are sure to be enjoyed.
Cuisine American, French, Swiss
Prep Time 10 minutes
Cook Time 60-90 minutes
Servings
people
Ingredients
Cuisine American, French, Swiss
Prep Time 10 minutes
Cook Time 60-90 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350*. Butter a 1 ½ quart baking dish with about 1 Tbs. of the softened butter.
  2. Slice potatoes and let drain for 10 min any liquid that may occure from the slicing process.
  3. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you’ve used them all, ending with a layer of potatoes.
  4. In a small bowl, whisk the cream with the salt and pepper, pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika
  5. Bake for 1 to 1 ¼ hrs, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
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