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This wonderful recipe for Potatoes au Gratin was given to me by my dear friend Kelly Santoro, and it’s almost identical to the recipe I learned inВ culinary school. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Place in the oven and bake, uncovered, for 60-70 minutes, or until the potatoes are tender when pierced with a knife and golden brown on top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top.
I forgot to add the salt and pepper to the cream, so I kind of just sprinkled some on each layer, which worked out fine and I used about six potatoes.

Hi Karen, Yes but you need to cover it tightly with plastic wrap, pressing the wrap directly against the potatoes so they don’t turn color. Zee Cast of Characters: russet potatoes, heavy cream, whole milk, flour, garlic, salt, pepper, and a little softened butter. ItВ involves layering thinly sliced potatoes with heavy cream (a lot of it!) and grated cheese in a gratin dish, and then baking until the creamВ reduces and blankets the potatoes in a rich, creamyВ sauce. We’re going to include the peel in this dish, because peeling potatoes is against my religion. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.

Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

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