Hi Ann,
This is my family's favorite recipe for au gratin potatoes. Enjoy!
Penny
Really Good Potato Casserole
From Cooks' Illustrated
1 TBSP. butter
3 pounds (about 6) Russet or Yukon Gold Potatoes, peeled and cut into
slices about 1/8-inch thick
1 medium garlic clove, minced or pressed
1 tsp. salt
2 tsp. chopped fresh thyme leaves (optional, but they make a nice difference!)
2 cups (about 6 ounces) grated sharp or extra sharp cheddar cheese
Freshly ground black pepper
1 cup heavy cream
1 cup low-sodium chicken broth (I have used vegetable broth when
making this for vegetarians, and it's quite good as well)
Cooks' note: Be sure to slice the potatoes thinly (1/8-inch), so
that they cook properly (I use my food processor's slicing blade for
this, and they cook perfectly.)
Adjust the rack to the center position, and preheat the oven to 400 degrees.
Butter a 13-by-9 inch baking dish. (I have used a slightly smaller
oval baking dish with good results.)
Spread one third of the potatoes in an even layer in the bottom of
the dish. Sprinkle with 1/3 of the garlic, salt, thyme, and cheese,
and a few grindings of black pepper. Repeat the layers.
Combine the cream and the broth in a large measuring cup, and pour
into the dish, along the edges, rather than in the center.
Bake for 45 to 55 minutes, or until the potatoes are tender (You can
pierece them with a skewer or paring knife), the liquid is reduced
and thickened, and the cheese on top is well browned.
Let cool about 10 minutes before serving.
Serves 6 to 8
At 11:08 AM 2/11/2011, you wrote:
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