Shirley's Recipes

Servings: 4

Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.
Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.
In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.\\

1/8 teaspoon paprika

Name: Potatoes Au Gratin
Key Ingredient: russet potatoes
Preparation: bake
Cuisine: American
Source: Internet/Food Network/Sandra Roth
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :15
Elapsed Time: 1:30
Servings: 4

1/3 cup unsalted butter, softened
1-1/2 pounds russet potatoes, peeled, cut into 1/4-inch slices
1/2 cup grated Gruyere cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon paprika
Preheat oven to 350F. Butter a 1-1/2 quart baking dish with about 1 tablespoon of the softened butter.

Arrange a layer of potatoes in the baking dish and sprinkle with some of the Gruyere and Parmesan. Continue layering potatoes and cheese until all is used, ending with a layer of potatoes.

In a small bowl, whisk the cream with the salt and pepper; pour over potatoes. Dot the remaining butter over the top and sprinkle with paprika.

Bake for 1 to 1-1/4 hours at 350F. until potatoes are tender and golden brown on top. Let stand for 5 minutes before serving.