 |
Prep Time: 15 Minutes Cook Time: 90 Minutes |
Ready In: 105 Minutes Servings: 4 |
|
This is one of the first dishes I made in Home Economics class, but it wasn't until after I graduated that I learned about adding Parmesan[ and Gruyere for a more sophisticated version.] Ingredients:
1/3 cup unsalted butter, softened |
1 1/2 pounds idaho potatoes, peeled and cut into 1/4-inch-thick slices |
1/2 cup grated gruyere |
1/2 cup freshly grated parmesan |
1 cup heavy cream |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/8 teaspoon paprika |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter a 1 1/2 quart baking dish with about 1 tablespoon of the softened butter.
3. Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. Continue layering potatoes and cheeses until you've used them all, ending with a layer of potatoes.
4. In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. Dot the remaining butter over the top and sprinkle with the paprika. Bake for 1 to 1 1/4 hours, or until the potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.
|
|