MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Oswald's Potatoes Au Gratin
Categories: Five, Potatoes, Dairy, Cheese, Herbs
Yield: 7 Servings
2 1/2 lb Russet potatoes; peeled,
- sliced very thin
1 1/2 ts Salt
1/4 ts Fresh ground black pepper
4 oz Fine grated Parmigiano
- Reggiano
2 1/4 c Heavy cream
Fresh thyme; to serve (opt)
Set the oven @ 350ºF/175ºC and set an oven rack in the
middle position.
Grease an 8" (or 2 quart) baking dish with butter.
In a large mixing bowl, toss the potatoes with the salt
and pepper until evenly coated.
Arrange some of the potato slices, edges overlapping, in
a single layer on the bottom of the prepared baking
dish. Sprinkle a quarter of the cheese over the
potatoes, and then pour a quarter of the cream over the
cheese. Repeat with the remaining potatoes, cheese, and
cream, forming 4 layers. Pour any leftover cream over
top.
Place in the oven and bake, uncovered, for about an
hour, or until the potatoes are tender when pierced with
a knife and golden brown on top. Let the dish settle on
the counter for about ten minutes. Sprinkle with fresh
thyme, if using, and then serve.
MAKE AHEAD: This dish can be assembled a day ahead;
cover tightly with plastic wrap (pressing the wrap
directly against the potatoes so they don’t discolor),
store in the refrigerator, and bake before serving. The
potatoes on top will still discolor a bit in the fridge,
but it shouldn't be noticeable after baking.
By Jennifer Segal
Servings: 6 to 8
RECIPE FROM:
https://www.onceuponachef.com
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