Advertise in Print | Subscriptions
Published November 17, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Potatoes Au Gratin

When prepared properly, nothing beats these potatoes au gratin.

By: Herald Staff Report,

When prepared properly, nothing beats these spuds.

Potatoes Au Gratin

SAUCE:

2½ cups heavy cream, vegetable stock or mixture of both

3 sprigs fresh thyme, chopped (about 1 tablespoon)

3 cloves garlic, minced

CHEESE TOPPING:

½ cup low-fat shredded Swiss cheese

¼ cup shredded parmesan cheese

¼ cup plain dry breadcrumbs, cracker crumbs or panko

2 teaspoons paprika

POTATO CASSEROLE:

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.

Tags: