CHEF JEFF — ONE BYTE AT A TIME: Potatoes Au GratinWhen prepared properly, nothing beats these potatoes au gratin.
By: Herald Staff Report,
When prepared properly, nothing beats these spuds.
Potatoes Au Gratin
2½ cups heavy cream, vegetable stock or mixture of both
3 sprigs fresh thyme, chopped (about 1 tablespoon)
3 cloves garlic, minced
½ cup low-fat shredded Swiss cheese
¼ cup shredded parmesan cheese
¼ cup plain dry breadcrumbs, cracker crumbs or panko
2 teaspoons paprika
3 pounds red skin or Yukon gold, unpeeled and thinly sliced
1 large onion, thinly sliced
Salt and fresh-ground black pepper, to taste
Combine all sauce ingredients. Combine all topping ingredients.
Preheat oven to 375 degrees. Grease a 9-by-13-inch baking dish with no-stick cooking spray.
Combine potatoes and onions and layer a third of them in pan. Sprinkle with salt and pepper. Repeat layering twice more. Pour sauce over the potatoes. Shake the casserole gently back and forth to evenly distribute the mixture. Sprinkle topping over all.
Cover with foil. Bake in center of oven 45 minutes. Remove cover. Bake 20 to 25 minutes until topping is well-browned and crispy and potatoes are tender.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.