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Decadent Potatoes au Gratin


4 large red potatoes, thinly sliced or cut into thumbnail-sized cubes
2 cups cream
1/2 cup each fresh grated Parmesan, Asiago, aged white cheddar, and Gruyere cheeses
2 TBSP finely grated Parmesan, set aside
2 TBSP butter
1 TBSP flour
2 cloves garlic, minced
1 tsp paprika
1/4 cup panko or Italian breadcrumbs
1 tsp dried parsley or handful fresh chopped
salt and pepper


1. Preheat oven to 400F.
2. In a small sauce pot over low heat, melt butter.
3. Add flour to melted butter and whisk, continue to whisk until mixture is bubbly and golden (2-3 minutes).
4. Add cream, garlic, paprika, salt, & pepper. Turn up heat to med-low.
5. Continue whisking until mixture starts to bubble again.
6. Add cheese 1/2 cup at a time and whisk until melted (except for the extra 2 TBSP finely grated Parmesan, this is for the topping).
7. Remove from heat when sauce is thick and smooth.
8. Grease a 9x9inch pan and spoon a little cheese sauce on the bottom.
9. Add a single layer of potatoes.
10. Coat with more cheese sauce.
11. Continue doing layers of potatoes and sauce until all potatoes and sauce are used up. Make sure potatoes are well coated.
12. Mix together panko, extra Parmesan, parsley, and a pinch of salt. Sprinkle this on top of the potatoes.
13. Bake for 45-60 minutes until potatoes are tender.