Source: Artisian Cookbook 1995
Potatoes au gratin the name is derived from “le gratin” which signifies the “upper crust”. With roots from France, this lovely dish made it over the pond to the America’s and reached its popularity over 180 years ago. In short, this is a wonderfully warm potato dish typically served with baked bread crumbs and cheese on top. (not a must though)
Not 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. Either way, serve this dish for entertaining, or for the family.
Potatoes au gratin
- 1/3 cup butter softened
- 1 1/2 pounds potatoes peeled and sliced ¼” thick (use mandelin or electric slicer for accuracy)
- 1/2 cup gruyère cheese medium shred
- 1/2 cup parmigiano reggiano cheese fine shred
- 1 cup heavy cream
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup parmigiano reggiano cheese fresh
- 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 (about 5-6) 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.