Login or create an account to edit.
Potatoes au Gratin
Category: Potatoes
Serves:
Rating:
(0)Tags:
Ingredients:
4 pounds Russet potatoes (fill a large casserole a little below the top) 1 large sweet onion 1 pound sharp cheddar cheese (not pictured, because I'm a moron) 8 tablespoons butter 2 cups heavy cream salt and pepper
Directions:
Grease a large casserole dish with some butter or bacon fat. Slice the potatoes a quarter-inch thick. The exact thickness isn't as important as getting all the slices the same thickness. Shred the onion. Put a layer of potatoes in the casserole dish, then a layer of onion and a layer of cheese. Season with salt and pepper, then repeat the layers until you run out of potatoes. Since I forgot the salt and pepper -- just like I forgot the cheese in the ingredients photo -- I added it to the cream and shook it up before pouring it in. Then cut the butter into thin pats and distribute across the top layer of potatoes. Cover and bake at 350° for an hour. You can see that it hadn't started to thicken up at all yet. Some recipes call for a couple of tablespoons of flour or cornstarch. Mix it into the cream before adding it. If you didn't use a thickener, give it a good stir and return it to the oven, uncovered, to reduce until it's thick enough. If you're doing a smaller batch for a single meal, you're done at this point.