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
Save Recipe

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 au Gratin

Sage Potatoes Au Gratin

Sage Potatoes Au Gratin

Scalloped Potatoes Au Gratin

Sweet Onion Potatoes Au Gratin

Potatoes Gratin

Purple Potato Gratin