Thursday, June 24, 2010

Gratin Jurassien

Say what? Here you go in plain English: Scalloped Potatoes with Heavy Cream and Cheese (aka: Yummy Potatoes).

Scalloped Potatoes

4 tablespoons butter
2 lbs. potatoes, cut 1/8-inch thick (6 - 7 cups)
1 medium onion, thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
Swiss cheese, thinly sliced
1-1/4 cups whipping cream

Preheat oven to 300 degrees.

Smear 1 tablespoon of the butter in the bottom of a 9 x 13-inch baking dish. Arrange layers of potatoes, seasoning each layer with salt, pepper, cheese, onion and dots of butter. End with cheese and butter dots. Pour on the cream and place in middle level of preheated oven and bake for 2-1/2 hours to 3 hours, regulating oven heat throughout baking so that cream never quite bubbles. Cover with foil for the last 5 minutes to brown the cheese. The gratin is done when the potatoes are tender and have absorbed the cream, and the top is lightly browned.

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