Tuesday, September 9, 2008

Potato Au Gratin

This is the Potato recipe I promised and had a few requests for. Thank you all so much for being so nice. This is really an easy recipe. I've seen lots of variations but most of them you have to precook the potatoes or simmer them for awhile. Just make sure you slice these really thin. I use my hand held mandolin. I've also have a big one that is probably safer or at least I haven't sliced a piece of my thumb into the potatoes. (Yet) I actually did with the hand held one. It was not a pretty site. So if using a mandolin, please be careful. This recipe is so easy to adjust. I halved it last weekend but have doubled it for a large crowd.
POTATO AU GRATIN

1 garlic clove
4 large baking potatoes (I've used Yukon Golds too)
salt/pepper
freshly grated nutmeg
2 cups whipping cream

Butter a 13X9 pan
Smash a garlic clove and scatter in the bottom of baking dish
Peel potatoes and slice 1/8" thick
Layer in pan sprinkling with salt/pepper and a little freshly grated nutmeg
Pour cream over potatoes and tamper down
Bake 375 for 45 minutes. Tamper the potatoes down a couple of times while baking. Bake until golden brown and potatoes are tender.
If the potatoes are too thick they will take longer and of course they will get really brown without getting tender. The secret is in the thin slices.
I hope you all enjoy and have a wonderful rest of the week.

8 comments:

Thimbleanna said...

Thanks for the recipe Judy -- these look great!

Tracie~MPMaison said...

Hi Judy,
This looks delicious. I love scalloped potatoes so this is sure to be a favorite - oh yes, nutmeg too - yum!

We had our first cooler day today (it's supposed to be hot again this weekend). But this will be the perfect recipe for our cooler days ahead. I still have to make your tomato basil recipe too (it's on my to do recipe list ;)

And enough of this "visiting", I've got to add you to my favs ~ hope you don't mind.

Happy night!
xo~Tracie

Cherdecor said...

This recipe has to be good. . . it has whipping cream in it! Ha! Ha!

Rosa said...

Ooooh, that looks so good. OW, a mandolin--gives me the same feeling as cutting nails (see my post). Like fingers down the chalk board. I think I'll just slice mine with a knife. hehe.

Melissa said...

Oh, how I wish I had that in front of me right now. That looks so yummy and comforting.

Thank you for sharing this. Maybe I will give it a try soon.

Melissa

The Vintage Kitten said...

Hiya Judy. Ooh the potatoes look yummy. I could quite happily sit there with a very large spoon or even a garden spade and stuff my face... Im a potato monster! I LOVE them. I will try your recipe. Glad you liked my 'little joke' on my blog, might not make everyone laugh, its in quite bad taste LOL!. Could I ask you if you know what Kosher (not sure of spelling) salt is. I watch The Barefoot Contessa here in the UK and she always uses this salt. Kosher to me means Jewish Food, but as in kosher meat not condiments. I went to a Jewish deli and asked for it and he looked at me as if I was bonkers and said we use the same salt as you do. I felt stupid, he probably thought I was being funny. So do you know if it is a brand name? Thanks Mandy X

Penny said...

Judy, your scalloped potatoes look awesome! I'm drooling thinking about them! Thanks for the recipe!

brigita said...

judy, i do the same thing except we also layer fresh grated romano inbetween the layers.
try that some time and see if you like it!