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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup freshly grated parmesan
- 1 cup heavy cream
- 1/8 teaspoon paprika
- 1/3 cup unsalted butter softened
- 1 1/2 pounds idaho potatoes, peeled and cut into 1/4-inch-thic
- 1/2 cup grated gruyere
- Carbohydrate 1.52429229307709 g
- Cholesterol 108.41416676045 mg
- Fat 34.5790259669261 g
- Fiber 0.0985229176680247 g
- Protein 9.57571333749769 g
- Saturated Fat 21.4325536434149 g
- Serving Size 1 1 serving (246g)
- Sodium 221.872812645419 mg
- Sugar 1.42576937540907 g
- Trans Fat 2.09242362678092 g
- Calories 351 calories
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.
