This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan and Gruyere for a more sophisticated version.
- 1/3 cup unsalted butter, softened
- 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.
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. Let stand for 5 minutes before serving.