Monday, March 30, 2009

Potatoes Au Gratin

We had two of our favorite people over this weekend and decided to make a lovely dinner together. While the boys went to the driving range, the girls started dinner. These au gratin potatoes are a little different than what your mom used to make! YUM! (here is the recipe on all recipes)

* 1/3 cup unsalted butter, softened (we omitted)
* 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
* 1/2 cup grated Gruyere
* 1/2 cup freshly grated Parmesan
* 1 cup heavy cream
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon paprika


Preheat the oven to 350 degrees F.

Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter. (Didn't do this)

*We first boiled the potato slices for 10 minutes to shorten the baking time

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 1/4 hours, or until the potatoes are tender and golden brown on top. (*Ours only took about 35 minutes since we started with the boiled potatoes) Let stand for 5 minutes before serving.

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