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Thursday, July 11, 2024

Old-Fashioned Potato Gratin ~ Au Gratin Potatoes


This old-fashioned potato gratin is about as basic as it gets. It also looks as good as it tastes. It’s easy to prepare, sets up perfectly, and has just the right amount of cheesy goodness. It’s difficult to resist tasting before it leaves the kitchen, but your presentation of this attractive dish will suffer for it if you do.

If you want to avoid the possibility of spillage, you can add the cream just before adding the salt, pepper, and cheese to the top of your final layer. The four russets I used weighed about 1 1/2 to 2 pounds total. Using them, this recipe fit my 10-inch gratin dish perfectly.

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