Au Gratin

The AuGratin part of the name means that the dish has a crumb topping. So, you can have vegetable dishes AuGratin as well as potatoes AuGratin. This is an easy basic recipe that can be changed to pique your own taste. Perhaps a few fresh garden peas or some sliced scallions added to the dish would excite your interest. Or, perhaps, the basic cheddar cheese can be spiced with some Romano or Parmesan? There are many different potatoes AuGratin recipes out there. Why not personalize this one so that you have your own personal potato dish.

Preparation: 1 hour 30 minutes Heirloom Recipe
Serves 4 to 6 persons Margie Gilliland
  • 4 or 5 medium potatoes, peeled and thin sliced, about 5 cups
  • 2 cup sharp cheddar cheese, grated
  • 1/2 cup milk
  • 2 tablespoons butter or margarine
  • Salt and fresh ground black pepper to taste, be generous
  • 1/4 cup Ritz cracker crumbs, panko or lightly toasted bread crumbs, your choice
Optional Ingredients:
  • 4 scallions, sliced
  • 4 slices bacon, crisp fried, crumbled
  1. Prepare 2-quart casserole dish with vegetable spray. Preheat oven to 425°F.
  2. Arrange potatoes in layers in the casserole dish using ½ of the cheese, bacon crumbles and scallions, salt and pepper layers. Pour milk over the top of the potatoes. Melt butter and drizzle over the potatoes.
  3. Cover with tented foil and bake for 30 minutes. Remove from oven.
  4. Sprinkle the remaining cheese and bread crumbs evenly over the surface. Cover with tented aluminum foil. Return to oven and bake an additional 30 minutes. Remove foil and bake an additional 15 minutes or until potatoes are tender and crumb topping has browned.

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Latest revision done September 2014
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