Monday, September 1, 2008

Potatoes Au Gratin

I had not made this dish before and it was a good excuse to use my Mandolin, a gift from my hubby. It is rich and delicious, and pairs well with chicken or beef. There are many different names and ways of making this, I read a few recipes then did my own thing!

2-3 medium russet potatoes, sliced thinly (via Mandolin preferably)
grated cheese, I used Cheddar and Parmesan for the top layer
whole milk (most recipes call for half and half but it tasted just fine with whole milk)
salt and pepper to taste
fresh chives

Grease your baking dish with butter
Place a layer of potatoes down first, overlap them
next sprinkle on a layer of cheese
another layer of potatoes
another layer of cheese
continue this process until you run out of potatoes, you can finish with a layer of cheese

add salt and pepper and chives

pour the milk into the mixture until you can barely see it above the potato mixture

Bake at 350 for 50 to 55 minutes until tender and bubbly


Kevin said...

That looks nice and golden brown and cheesy.

Jan said...

This is one of my favorite potato dishes. I usually add some very thinly sliced onions, via mandolin, LOL. Looks fab, Cheryl.

Katie said...

I want a mandolin so bad! Maybe for Christmas this year, then I can make deliciousness like this!

Raquel said...

Ummy, yummy! I love au gratin potatoes and like Jan, I usually add some caramelized onions. I am jealous, now I want a mandolin! Much love, Raquel XO

Paula said...

Ooooh, you've gotta love the layered method! I like how you used parmesan on your top layer! YUM!

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