Potatoes Gratin
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 tablespoon unsalted butter
- 3 large russet potatoes, peeled, thinly sliced
- 1⁄2 yellow onion, thinly sliced
- 2 cups sharp cheddar cheese, shredded
- 1 pint heavy cream
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
directions
- Preheat oven to 350 degrees. Grease a casserole dish with the unsalted butter.
- NOTE: To prevent browning of the potatoes, you may place them in a bowl of water.
- Begin by making a layer of potatoes, placing side by side and overlapping. Top with a small amount of salt, pepper, and cheese, followed by cream just to cover the layer.
- Repeat until all potatoes and onions have been used. Cover final layer with salt, pepper, and cheese, followed by just enough cream to cover the potatoes.
- Bake in the oven uncovered for 45 minutes or until dish is bubbly and the top is golden brown.
- OPTIONAL: You may top the dish with crumbled Ritz crackers or seasoned bread crumbs.
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RECIPE SUBMITTED BY
Chef Gary
Mesquite, 83
My very first dish was spaghetti, taught to me by my grandmother. Though very simple, it was good, honest food that was delicious. Since my first cooking experiences I have been hooked. Cooking is a passion, a way of life. I have learned so much from people here and their fabulous recipes, and I spend a great deal of time learning from Food Network and PBS. My culinary influences include Chef Robert Irvine, Iron Chef Bobby Flay, and the Encyclopedia of Cookery himself, Alton Brown. There are so many excellent chefs that are an inspiration to us all, including the great chefs here!