Recipe by kitinsoco
Top Review by CabinKat
My BH found this as an "easy" Au Gratin recipe to work with a nice (but a bit of work) pork tenderloin. I love to "tweek" recipes so I had a lot of fun with this one. I followed the basics, milk, cream, salt, etc. but instead of using regular cheddar cheese, I combined sharp cheddar along with mild chedder, heavy on the sharp (2 Â½ cups total-both). I also increased the Parmesan to 1/4 cup and used fresh grated (what a difference!). I didn't heat the milk or precook the potatoes (used 4 large), instead I layered the potatoes with cheese/milk inbetween, seasoned as well. Covered and baked one hour. Then took cover off and baked an additional 1/2 hour. A bit more time, but saved a step. We loved them and the ease of it. Even my young son liked them and he's not a potato-person. Thanks so much for an easy recipe for great Au Gratins.
- 1⁄2 cup milk
- 3⁄4 cup cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 3⁄4 kg medium size potato, peeled and sliced 1/8-inch thick
- 225 g bar cheddar cheese, grated
- 2 tablespoons grated parmesan cheese
Directions See How It's Made
- Preheat ovn to 375 degrees F. In a small saucepan, combine milk and cream. Heat through and season with salt and pepper.
- Pour one-third of the milk mixture into the bottom of a shallow baking dish. Season potatoes with salt and pepper. Arrange layer of potato slices over milk mixture, slightly overlapping each piece. Sprinkle one-third of the grated cheddar cheese on top. Repeat two more times until three layers are formed, with the layer of cheese on top. Sprinkle grated parmesan cheese all over.
- Bake for 45 minutes or until top is brown and potatoes are tender when tested with a fork. Let rest for 10 minutes to let it set.