Potatoes au Gratin (Kennedy Cookbook)
Keddedy Cook Book
- 3 lg Idaho potatoes (12 oz each)
- 1/3 C heavy cream
- 1 C freshly grated Parmesan cheese
- salt and pepper
- 4 T butter, melted
Preheat oven to 350. Peel the potatoes. Using a mandolin, cut the potatoes into paper-thin rounds.
Butter a 9-in pie pan. Startiing at the outer edges, arrange the potatoes in overlapping slices, forming concentric circles that completely cover the bottom of the pan.
Drizzle about 1 T of heavy cream over the potatoes. Sprinkle abot 3 T of the chees over this layer. Season with s and p. Repeat this layering to use all the potaoes and fill the pan. Drizzle the melted butter evenly over the top.
Bake uncovered for 40 - 45 minutes, or until the potaoes are tender and the top is golden brown. Remove adn let stand for 5 - 10 minutes.Invert to unmold onto a large round platter. Cut into wedges to serve.
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