April 23, 2015

Potatoes Au Gratin



It's ironic that I am posting this after coming back from a circuit training workout.

Since mixing meat and poultry with any dairy is not kosher, I don't get to have many dairy side dishes because I am always making beef or chicken (with an occasional fish meal). So when it was a fish night...it was on!

It is certainly not the healthiest side dish - but it is SO worth it! Yeah, it's April and the "new  year, new you" is still lingering somewhere on your mind...but please, don't miss out on this luxurious spud dish.

Also called scalloped potatoes, there are many different ways to make this classic, but I find that keeping it simple is best.


Potatoes Au Gratin

4 large russet potatoes, sliced 1/4 inch thick
1 cup heavy cream
1/2 Tbsp minced garlic
1 1/2 c grated sharp cheddar
1/2 cup milk
salt & pepper
Parmesan for topping
Italian Parsley, chopped - optional garnish (to break up the white)

1. Preheat the oven to 350F. Slice the potatoes 1/4 inch thick and overlap them until all the slices are finished. Season them in between with salt & pepper.

2. Mix the rest of the ingredients in a bowl and combine well. Pour over potatoes.Sprinkle parsley and Parmesan over the top.

3. Cook covered with foil for 20 minutes. Remove foil and cook for another 20 minutes. (a fork should go through the stack of potatoes)