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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Using my pampered chef slicer makes the best even thin thin slices to make homemade au gratin potatoes a cinch. These are rich and creamy and should only be eaten once in a great while. Tonight was the night. Ingredients:
1 tablespoon of bacon fat (i know but i had some sitting there) |
6 medium yellow potatoes, peeled, soaking in water |
1 large yellow onion |
1 teaspoon of salt |
1/2 teaspoon of pepper |
3 to 4 passes of nutmeg on the microplane |
3 tablespoons of butter |
1 cup of heavy cream |
1/4 cup of parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Using a mandoline or vegetable slicer, slice the potatoes as thin as possible and as evenly. Pat dry
3. Slice onion thinly, cut in quarters. You really want it slivered..
4. Grease the bottom of a nine inch glass pie pan.
5. *bacon fat is wonderful and I have done it with duck fat and that will make you swoon.
6. Layer the potato pieces evenly across the bottom of the plate about 1/3 of the slices.
7. Sprinkle lightly with salt and pepper, nutmeg.
8. Top with 1/2 of the onions.
9. Dot with butter.
10. Repeat the layering process ending with the potatoes.
11. Put pie pan on a cookie sheet in case of spillover in your oven.
12. Slowly pour the cream over the potatoes.
13. Dot with a little more butter ( if you dare)
14. Finally sprinkle with the parmesan cheese.
15. Bake one hour to one hour and ten minutes until the potatoes are tender and the top is golden brown.
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