Wednesday, September 14, 2011

Potatoes Au Gratin

When it comes to big family meals we all like to pitch in. Usually mom and dad make the entrees and the sisters will share duties of dessert and side dishes. For Easter this year, and most recently for my mom’s birthday, I’ve made these potatoes au gratin as a side with our lamb dishes. It is a super easy recipe and they are absolutely delicious! They go great with any protein. So next time you’re having a meat and potatoes kind of meal…try these exquisite potatoes au gratin! 


  • 1/3 cup unsalted butter, softened
  • 1 1/2 pounds Idaho potatoes, peeled and cut into 1/4-inch-thick slices
  • 1/2 cup grated Gruyere
  • 1/2 cup freshly grated Parmesan
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon paprika


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.



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