Potatoes au Gratin
This is very nice to serve with roasted or grilled meats. Also, as a variation, put slices of ham as one of the layers, and serve with a tossed salad.
Potatoes au Gratin
- 1 kg potatoes
- 2 yellow onions
- 4 dl coarsely shredded cheese should be a strong cheese, aged Swiss like Emmentaler is very good
- 1 teaspoon black pepper
- 1 teaspoon basil
- 1 teaspoon garlic powder
- 3 dl fat free half and half cream
- 2 tablespoons butter
- Preheat oven at 437F. (not 436)
- Peel and slice potatoes and onions. The slicing, as well as the shredding of the cheese, can be done using a food processor.
- Butter an oven safe dish and, in layers, put in half of the potatoes, all of the onions, and most of the cheese. Sprinkle salt, pepper, and other spices. Put in the rest of the potatoes, and the last of the cheese on top. Pour in the cream.
- Bake for 30 minutes in the lowest rack in the oven. Move the dish to a higher rack, so that it takes a brown golden color, for another 10 to 20 minutes, or until the potatoes are tender. If it gets to golden put a sheet of aluminum foil loosely on top.
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