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| Cheezy-Creamy Potatoes au Gratin |
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| Ingredients |
Amounts |
| Potatoes, Idaho, peeled |
4 lbs. |
| Butter, unsalted |
1 oz. |
| Garlic, minced |
1 cl. |
| Gruyere cheese, shredded |
1/2 lb. |
| Parmesan cheese, grated |
1/4 lb. |
| Heavy cream |
1 pt. |
| Salt, F.G.B.P. |
to taste |
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| Method |
- Rub a half-size 2" hotel pan with butter to coat bottom
and sides. Then smear with garlic.
- Slice potatoes LENGTHWISE on the mandoline, shingle them directly
into the pan (do not soak potato slices), overlapping as you go.
- When pan is covered by a single layer of potatoes, sprinkle
with both cheeses, salt, pepper, then drizzle with cream
to coat.
- Continue with another layer of potatoes, then cheese, seasoning
and cream.
- Repeat these steps until a total of four (4) layers of potatoes
has been shingled. Press down on potatoes after fourth layer to
check cream level. ***The cream level should be just below
surface of potatoes while pressing down on them! Add more cream
if necessary.
- Sprinkle top with a little more cheese, wipe sides of pan.
- Bake uncovered in a 375° oven for 1 - 1 1/4 hours,
until potatoes are soft when pierce with a knife. They should
be a nice golden brown. (The pan may have to be turned once during
cooking to assure even coloring!)
- After baking, let rest 15-20 minutes before cutting.
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