Potatoes Au Gratin

Hey guys!! Sorry I have been out of posting for literally the past two weeks.

A LOT is going on in our household which I will fill you in at a later date.  Good news is that we found a house and we move in June right after our Italy trip.  If any of you want to come and help I’m sure my husband would love to have some helpers since I hate to pack up things.  I think I have moved 5 times in the past 4 years.  But I am so excited about having our own home and I won’t have to pack or unpack in a long time after this move.

Seriously any takers on helping????

I didn’t think so.

I can’t even seem to think about moving when we are set to be in Italy in about three weeks.  I lived in London for a short while right out of college and was able to travel a little.  Shaun has never been and I am so excited to travel with him.  Our first stop is to Venice (never been), then on to Florence, and then our last stop is Rome.  We are doing all of this in about 11 days.

I’m so ready for great pasta, pizza, fresh seafood and you can not forget the gelato.  Not sure if I’m going more for the culinary experience or to sight see.

Ok, enough of me rambling about Italy and on to tonight’s dish.  We have been wanting to make potatoes au gratin for a while but I just never got around to it.  Well, tonight is the night!  It went perfectly with the pork shoulder Shaun grilled this past weekend.  You can never go wrong with cheesy potatoes.

ENJOY!

Potatoes Au Gratin

Print Recipe

Potatoes Au Gratin

Yield: 3-4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Ingredients:

2 russett potatoes
1 1/4 cup shredded sharp cheddar cheese
1/4 cup heavy cream
1 cup milk
1 tablespoon finely chopped parsley
salt
pepper

Directions:

Preheat oven to 400 degrees.

Using a mandoline slice both potatoes into thin pieces. Lay half of the potatoes into a greased pie or small casserole dish. Sprinkle 1/2 cup cheese and season with a little salt and pepper. Repeat with the other half of potatoes and 1/2 cup cheese.

In a small bowl combine milk, heavy cream, parsley, salt and pepper. Pour over the potatoes and you want to make sure that they are covered. Top with the rest of the cheese and cover the dish with foil.

Cook for 20 minutes covered and then remove the foil and cook for an additional 30 minutes or until potatoes are soft and tender.

Remove from oven and let it cool for 5 minutes.

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