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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Perfect Potatoes au Gratin Recipe

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This recipe for Perfect Potatoes au Gratin, by , is from Hanover Academy's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Mary Ellen Conley (Benjamin Conley, 8th grade)
Category:
Category:
Ingredients:  
Ingredients:  
2 T. butter, softened
8 large russet potatoes, scrubbed clean
3 c. heavy cream
1 c. whole milk
1/4 c. all-purpose flour
2 tsp. salt
black pepper, freshly ground
2 c. sharp cheddar cheese, freshly grated
2 green onions, sliced thin (white and light green parts only)
Directions:
Directions:
Preheat the oven to 400º. Butter a large baking dish.

Slice the potatoes into sticks and then cut the sticks to create a dice.

Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.

Cover the dish with foil and bake for 20-30 minutes. Remove the foil and bake 15-20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
Number Of Servings:
Number Of Servings:
16

 

 

 

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