Friday, August 2, 2013

Au Gratin Potatoes

I love potatoes! I mean seriously love potatoes. I have never met a potato I don't like. Raw, baked, fried, boiled, mashed, it doesn't matter potatoes rule the world in my eyes. Mashed of course is my favorite, but I also love Au Gratin Potatoes. Umm, they are so creamy and cheesy.....excuse me a minute I'm drooling. 

Now I will admit, I was raised eating these lovely things from a box. You know what I'm talking about and I bet you have had them too. Now the reason most make these from a box is because Au Gratin Potatoes are intimidating. But I promise you they are easy. They just take a little time, but they are soooo worth it! Promise.

Individual Au Gratin Potatoes

4 Russet Potatoes (Sliced thinly)
3 Cups Shredded Cheese (I use whatever blend I have in the fridge)
1/2 Cup Parmesan Cheese (Grated, you know like what you use for spaghetti)
1/4 Cup Cream for each dish OR 2 1/4 Cups Cream

In an 8 oz. oven safe dish, spray with cooking spray. This recipe will make 9 8oz. individual servings of Au Gratin potatoes. If you don't want to make individual servings just take a 9x9 baking dish and do the same. Preheat oven to 375 degrees. Place a small layer of sliced potatoes on the bottom of dish. Potatoes will overlap and won't lie flat, but that's okay. Once you have a layer of potatoes sprinkle a layer of shredded cheese over the potatoes, I use a medium pinch. Then sprinkle about 1/2 Tablespoon of parmesan cheese on top of the shredded cheese. Do this for another 2 layers, but don't add the cheese on the last layer. Then take 1/4 cup of cream and pour over the potatoes. If you are using a 9x9 dish slowly pour the cream in the pan. Pour about half the cream in and let it settle to the bottom. Then you can add more cream. You do not want your cream to come all the way to the top of the potatoes. Instead you want the cream to come about 1/2 way up. This will ensure that you don't have too much cream and your potatoes don't turn out soupy. After you pour in the cream, top with your remaining cheese, like this...

Bake in the oven for about an hour or until a butter knife easily goes through all the layers of potatoes. Remove from the oven and allow them to cool for at least 10 minutes. Warning: If using individual dishes the dish will still be hot after 10 minutes.

Now serve with your favorite Main course and eat up!