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Potatoes Au Gratin

Recipe By: N. Jay Sorensen, RD

Serving Size: 12    Preparation Time: 0:30

Categories: Rice, Potatoes and Beans

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  2 ¼       pounds Idaho potatoes -- peeled and sliced 1/8" thick

  1            pint whole milk

  1            pint heavy cream

  ½           teaspoon salt

  ¼           teaspoon pepper

                pinch nutmeg

  6            ounces Gruyere cheese -- grated

  4            ounces Parmesan cheese -- grated

  4            ounces bread crumbs

  3            ounces unsalted butter

 

In a large sauce pan, add the potatoes to the milk and bring to a boil. Simmer until the potatoes are par cooked. Meanwhile, in a separate sauce pan, heat the heavy cream just to a boil. Add the hot cream to the potato mixture. Season potatoes with salt, pepper, and nutmeg to taste. Butter a large casserole dish. Layer the potatoes, with the sauce, alternating the layers with the grated cheeses. Finish the top layer with the remaining cheese, bread crumbs, and dot remaining butter on top. Bake the gratin at 300 to 350°F, loosely covered, until the potatoes are cooked, about 30 to 45 minutes. Remove the cover and bake until the cheese is browned and a crust has formed.