Potatoes Au Gratin

Name: Potatoes Au Gratin
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 4 servings
Cuisine: french
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

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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.

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Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 4 servings

Level: Easy
Total: 1 hr 45 min

Prep: 15 min
Cook: 1 hr 30 min

Yield: 4 servings

Ingredients

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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.

Recipe courtesy of B. Smith, B. Smith's Entertaining and Cooking For Friends, Artisan, 1995