Source: Artisian Cookbook 1995
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.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
- 1/3 cup butter softened
- 1 1/2 pounds potatoes (about 5-6 potatoes) peeled and sliced ¼” thick (use mandelin or electric slicer for accuracy)
- 1/2 cup Gruyère cheese medium shred
- 1/2 cup parmesano reggiano fine shred
- 1 cup heavy cream
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 cup fresh Parmesan
- 1/4 tsp paprika
Preheat oven to 350*. Butter a 1 ½ quart baking dish with about 1 Tbs. of the softened butter.
Slice potatoes and let drain for 10 min any liquid that may occure from the slicing process.
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.
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
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.