Prep 10 mins
Cook 15 mins
A simple take on potatoes au grautin.
- 6 medium potatoes
- 1 medium white onion, sliced
- 1⁄4 teaspoon dried parsley
- 1 cup cheddar cheese, shredded
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 tablespoons butter (1/2 a stick)
- Preheat oven to 350°F.
- Slice the potatoes very thin.
- Place half of the sliced potatoes in a oiled 2 quart casserole dish.
- Place half of the sliced onions on the next layer.
- On top of that sprinkle half of the salt, pepper, and dried parsley.
- Now place a layer of 1/2 cup of your cheddar cheese.
- Repeat the last four steps (3-6) making another layer of each.
- Cover the dish and bake 15 min or until potatoes are tender.
This was tasty. However, I was a little confused when I was making it as I could not find anything in the directions that said what to do with the butter. I ended up melting it and drizzling it on each layer. It worked, but ended up being rather greasy. I would probably halve the butter. We didn't have any parsley, so we substituted herb de Provence, which was nice. Also decreased the amount of onion due to my husband's personal preference, and it still ended up being a fair bit of onion. Overall, I think I would make this again.
I make potatoes similar to this so knew we would enjoy these. Made a packet of aluminum foil for these potatoes and cooked them on the grill. I used 2 large baking potatoes that I cut in half and then sliced thinly. Very tasty and easy side dish! Made and reviewed for mikekey's Cooking with Herbs Tag Game - Parsley for August.
This was a very delicious side dish that I served with herb-roasted chicken breasts. It was very tasty, and so so simple to make. This is definitely a "keeper" and will be made quite often at my house. Very yummy! Made for 2009 Spring PAC.