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.

Recipe courtesy of B. Smith

Show: Sara's Secrets

Episode: B.Casual

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Total:: 1 hr 45 min
Prep:: 15 min
Cook:: 1 hr 30 min

Yield:: 4 servings

Level:: Easy

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.

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

My Private Notes

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