Recipe courtesy of B. Smith

Potatoes Au Gratin

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.
  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Cook: 1 hr 30 min
  • Yield: 4 servings
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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

  1. Preheat the oven to 350 degrees F.
  2. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
  3. 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.
  4. 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.

Perfect Potatoes au Gratin

Potatoes Gratin

Potatoes au Gratin

Potatoes au Gratin