Side Pannel
Easy Potatoes Au Gratin Recipe
- Prep Time: 10-15 min
- Cooking Time: 1 hr 15 min
- Serves: 6 servings
Easy Potatoes Au Gratin Recipe
- Recipe Submitted by Seattle Girl on 11/07/2010
Category: Lunch/Snacks, Main Dish, Vegetables, Potatoes, Inexpensive, Side Dishes
Ingredients List
- 5 large Yukon Gold potatoes (about 2 pounds), peeled and cut into thin slices (the thinner slices, the better)
- Salt and freshly ground black pepper, to taste
- 1 cup half-and-half or heavy cream
- 1/2 cups shredded Cheddar cheese
- 1/2 cup grated Gruyere
Directions
1. Preheat oven to 350 degrees F. Butter a 9- by 12-inch casserole dish. In a medium bowl, mix the Cheddar with the Gruyere.
2. Arrange 1/3 of the potato slices in the casserole dish in an overlapping pattern and season with salt and pepper. Top them with 1/3 of the cheese mix.
3. Continue to place cheese and potatoes in an overlapping fashion. Depending on how thinly you sliced the potatoes, you should end up with approximately three layers, with a third of the cheese between each layer. Reserve the last third of your cheese for later.
4. Carefully pour the half-and-half or heavy cream over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough.
5. Bake, uncovered, for 1 hour. Halfway through the baking time, take the dish out of the oven and gently press the potatoes flat with a spatula to keep the top moist. Once the 1 hour is done, take the dish out of the oven and sprinkle the rest of the cheese mix on top. Bake an additional 15 min until the potatoes are tender and golden brown on top.
6. Let stand for 5 minutes before serving. Enjoy!
2. Arrange 1/3 of the potato slices in the casserole dish in an overlapping pattern and season with salt and pepper. Top them with 1/3 of the cheese mix.
3. Continue to place cheese and potatoes in an overlapping fashion. Depending on how thinly you sliced the potatoes, you should end up with approximately three layers, with a third of the cheese between each layer. Reserve the last third of your cheese for later.
4. Carefully pour the half-and-half or heavy cream over the potatoes. It should come up to the bottom of the top layer of potatoes; add more if this was not enough.
5. Bake, uncovered, for 1 hour. Halfway through the baking time, take the dish out of the oven and gently press the potatoes flat with a spatula to keep the top moist. Once the 1 hour is done, take the dish out of the oven and sprinkle the rest of the cheese mix on top. Bake an additional 15 min until the potatoes are tender and golden brown on top.
6. Let stand for 5 minutes before serving. Enjoy!
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