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.
Ingredients
- 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
Directions
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.
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By MyNamePeggy
on April 09, 2012
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Oh dear. I followed the recipe, but using less butter--I just dotted thin shavings of butter on the top. And also, Kroger's does not sell Gruyere, so I used Jarlsburg, as another cook did.I also put a little cheese on top for effect.
It took about 1-1/2 hours to cook and looked beautiful--all crunchy on top.
However, no happy ending. The potatoes were good, but the dish is very bland. If you like Mexican food or Indian food, you are not going to like this dish at all.
My daughter said I should have used cheddar cheese instead. Maybe I'll try this again with a sharper, more robustly flavored cheese.
By clconnor79
on February 16, 2012
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VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked!
By clconnor79
on February 16, 2012
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VERY TASTY! This was my first time making potatoes au gra from scratch and they turned out awesome! After reading through at least 60% of the reviews I too made some modifications. I cut the potatoes into 1/4ths (large chunks and then boiled for about 5-10 min. prior to baking. After the quick boil I then cut into the 1/4-1/8 size slices. I warmed the cream in a pan first and melted one of the cheeses in with it and added 2 small tbsp of flour. I substituted the parmesan cheese for white cheddar and used 1 cup of each cheese. I dotted maybe 1 tbsp of butter over the top. Baked 1 hour uncovered and they were finished. Due some other things I was making, the potatoes ended up sitting for at least 1/2 hour on the stove top covered with foil to help them stay warm and then were "reheated" for just a few min. in the oven before serving. I would make these again, no questions asked!
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