Potatoes Au Gratin

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An excellent heavy side dish to serve in cold weather. Be sure to buy a good gruyere because the smell is heady.

Ingredients

2 1/4 lbs potatoes, peeled and sliced 1/8 inch thick
1 pint milk
1 pint heavy cream, hot
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg, ground
5 oz gruyere cheese, shredded
4 oz parmesan, grated
3 oz bread crumbs
3 oz butter

Instructions

My favorite potatoes to use for this dish are yukon gold potatoes. I prefer the flavor and the texture of yukon golds.

Peel the potatoes and slice into 1/8 inch thickness.

Add the potatoes and milk to a pot and bring to a boil. Simmer the potatoes until they are parcooked. Add cream and season the potatoes to taste with salt, epper, and nutmeg.

Layer a fifth of the potatoes in a buttered baking dish.

Layer a fifth of the gruyere over the potatoes.

Layer a fifth of the parmesan. Repeat the process and finish with cheese on top.

Sprinkle the top with bread crumbs and dot with butter. Bake the gratin in a slow oven (300-325) for 45 minutes.

Serve hot. The flavor is actually better after it sits for a day. I love this as leftovers.

	My favorite potatoes to use for this dish are yukon gold potatoes. I prefer the flavor and the texture of yukon golds.
	Peel the potatoes and slice into 1/8 inch thickness.
	Add the potatoes and milk to a pot and bring to a boil. Simmer the potatoes until they are parcooked. Add cream and season the potatoes to taste with salt, epper, and nutmeg.
	Layer a fifth of the potatoes in a buttered baking dish.
	Layer a fifth of the gruyere over the potatoes.
	Layer a fifth of the parmesan. Repeat the process and finish with cheese on top.
	Sprinkle the top with bread crumbs and dot with butter. Bake the gratin in a slow oven (300-325) for 45 minutes.
	Serve hot. The flavor is actually better after it sits for a day. I love this as leftovers.