Vizzio's Italian Cookbook

No stories, just good old-world Italian recipes

Potatoes Au Gratin

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Potatoes Au Gratin

Essentially sliced potatoes smothered in alfredo sauce
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Course Side Dish
Cuisine French
Servings 4 people

Equipment

  • 1 Deep baking dish (13X9)

Ingredients
  

  • 4 large Russett potatoes
  • 1 Tbsp Flour
  • 1/4 Cup Pecorrino or Parmesan cheese or both
  • 2 Cups Heavy cream
  • 2 Cloves Garlic
  • 2 Tbsp Salt
  • 2 Tbsp Pepper
  • 1 Tbsp Parsley
  • 1 Tbsp Butter

Instructions
 

  • Preheat oven to 400F
  • Peel and slice potatoes into 1/4 inch slices.
  • Place potatoes in large bowl and cover with 1 tbsp salt and 1 tbsp pepper. Mix to spread seasoning evenly oven potatoes.
  • Heat large skilet on medium heat. When skillet is hot add butter. When butter has melted, add in garlic. Cook for approximately 3 minutes flipping garlic occasionally. Be careful not to burn garlic. If garlic starts to brown go to next step and reduce heat a little.
  • Add in flour and heavy cream and whisk continuously for 30 seconds, then reduce heat to med-low. Continue to whisk for 5-10 minutes until you reach desired creaminess.
  • Add in Pecorrino or Parmesan, parsley, and remaining salt and pepper. Rurn stove off and stir well.
  • In large baking dish, arrange one layer of overlapping potato slices. Think of Solitaire with rows next to each other. Cover this layer with 1/3 of sauce from skillet. Repeat this for layers 2 and 3.
  • Cover with aluminum foil and bake for 1 hour.
  • Remove foil and bake for 20 minutes to brown the top.
  • Let this sit 10 minutes before serving.

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