Potato au Gratin (three cheese)
Au Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
- 8 Potatoes
- 1/2 stick margarine
- 3 kind of cheeses ea. cheddar, mozzarella, Parmesan
- 1/2 cup of heavy cream
- 1tsp white pepper
- 1 dash of Tabasco
- 1 tsp. nutmeg.
- Peel the potatoes and slice the potatoes with the mandolin. Put the cream and seasoning in a pot and add the potatoes. Cook for about 8 min. Mix the cheeses and add 1 tbsp. of all purpose flour. Grease the casserole dish. The first layer potatoes, second layer cream sauce, third layer cheese, fourth layer potatoes, fifth layer cream sauce, sixth layer cheese. Cover with foil and put in a preheated oven of 450F, cook for about 20 min. Take of the foil and cook for another 10 min.
*Arrisje’s Recipe Card. Click on the pic below and save to your hard drive then print as a 4×6 picture*