Wednesday, 06 July 2011
Baked. Mashed. Fried. Twice Baked. Hash Browns. Gnocchi. Pancakes. There are countless ways to enjoy taters! I think one of my favorites has to be Au Gratin. Cheesy yumminess with a golden brown crust. OMG...you just can't go wrong. Or can you? Yes, I have failed a few times with various versions but this my friends, this recipe below is THE WINNER. Keep in mind you may have to give up your weekend mad money to afford the gruyere cheese...DAYUM...$11 for a tiny little wedge. But this smoky cheese really matches well with the salty and nutty parmesan. I paired this side dish with a roasted pork loin in a tequila-apple juice glaze and sauteed brussel sprouts in brown sugar and butter. And then the next day I had the au gratin potatoes for breakfast! No kidding. Great with eggs over easy! Enjoy!
Preheat oven to 350 degrees. Grease the 2 qt casserole dish with butter.
1 1/2 pounds russet potatoes
1/3 cup butter
1 cup heavy cream
1 cup parmesan
1 cup gruyere
Salt and pepper
Paprika
Cut the potatoes into 1/4 inch slices. Layer them on the bottom and build as you would a lasagna. Next up some of the cheese, potatoes, cheese until you're out of ingredients. Top the dish with potatoes however. Whisk the salt and pepper into the heavy cream and pour over the potatoes. Dot the butter all over. Cook uncovered for around 45 to 50 minutes. Look for bubbly goodness and a nice golden brown crust. Remove from oven. Sprinkle with paprika and let sit five minutes.
Get ready for some serious mouthgasms!
