5-6 of
them. Bigger the tater, the prettier this dish will be. Over buy your potatoes in case you need an extra to fill in.
1 cup
finely grated Gruyère cheese 1 cup finely grated Parmesan cheese 2 cups heavy cream 4 large garlic cloves, minced 2 teaspoons salt 1 teaspoon pepper 4 to 4 ½ pounds (about 6 very large) russet potatoes, peeled and sliced about ⅛-inch thick. 2 tablespoons unsalted butter Instructions Preheat oven to 400 degrees. Toss Gruyere and Parmesan together. Remove ½ cup and set aside for topping. In large bowl, add cream, garlic, cheese, salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them. Grease a 2-quart casserole dish with butter. Begin to place potatoes vertically in dish. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. If necessary, slice an additional potato until all slices are packed somewhat tightly in dish. Pour the excess cream and cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid. Cover dish tightly with foil and transfer to the oven. Bake for 45 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven and test for doneness. Bake additional 10 minutes if needed. Cool for 10-15 minutes before serving. 3.4.3177
Pour over potatoes. Saute onions with salt, pepper, basil and thyme. Boil potatoes for 15-20 minutes. Sprinkle top with the crumbled bacon 10 potatoes , peeled and sliced
Slice potatoes 1/4 inch thickness. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly
Well, the choices are endless, but I'm going with potatoesaugratin this time. Stir the half and half mixture, then pour half of this over the potatoes (you need to stir before pouring because the garlic sinks to the bottom)
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In a saucepan, melt butter over medium high heat. Stir in sour cream, chilies, salt and pepper, letting sauce thicken to the consistency of thick gravy
For family meals or for special occasions, this cheesy, delicious dish is sure to please. Crock Pot BBQ Baby Back Ribs w/ Kicked Up Chili Beans, AuGratinPotatoes, and Whole Grain Bread It's a cold and windy winter's day around here today but it's warm and cozy inside with the aroma of ribs in the air
AuGratinPotatoes. My husband really likes their Mashed Potatoes. which I've shared here on the blog before, but he never tried the augratin version (which he loved
I am sharing an interesting,easy, healthy baked dish 'Vegetable AuGratin'. According to Wikipedia,' Gratin' is a popular technique in which the ingredients are topped with cheese, eggs or breadcrumbs and baked till browned
*CheesyPotatoes*. It is loosely based on something which my friend Kathy did in her crock pot, except I did it in the oven with parboiled potatoes, and I used cream instead of soup, etc
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