This dish is an instant favorite at any table.  I have made several time before and each time, it just gets better and better.  There are so many different way of making potato Au gratin, google it and you will see a loads different recipes. My recipe is very simple and quick, all you need is one of these mandoline’s to slice the potatoes.  If you don’t have one just follow Ree’s directions here - the recipe is different then mine.

Give me an hour and half in the kitchen and I whip up a good meal.  Just can’t make the time for that baking though!  This is a great side dish for breakfast, lunch & dinner. 

Sliced potatoes

Layered & Seasoned

Grated Kaskaval

Moving onto the second layer

Topped with heavy cream

 Ingredients:

• 1 + 1/2 lbs of potatoes ( about 4-5 medium size works very well)
• 1 + 1/2 cups of grated hard cheese - Gruyere  or Turkish Kashaval
         (Kars Kasari or Icim Kasari) work really well
• 1 + 1/4 cups of heavy cream
• 2 tablespoons of salt
• 1 tablespoon of black pepper
• 1 tablespoon of oregano* (optional)
• 1 tablespoon of olive oil for bottom of dish

Preparation:

1. Pre-heat your oven to 400 degrees.
2. Grate your cheese and set a side.
3. Wash and peal the potatoes.  Slice them with the thinnest part of the mandoline into a deep bowl.
4. Oil the bottom & sides of an oven safe baking dish.
5. Begin layering the sliced potatoes on the bottom of your pan – you will crate two layers  and one final coating of potatoes.
6. Season with, salt, black pepper & oregano (optional)
7. Cover the top of the seasoned potatoes with half of your grated cheese – be generous the more cheese the better the dish.
8. Again lay the potatoes over the cheese and repeat steps 6 & 7.
9. Finish the top layer with potatoes.
10. Pour the 1 1/4 cups of heavy cream over the top and place it directly into the oven.
11. Cook for about 45-55 minutes - the sides should be bubbling and the top will have a nice brown crust.
12. Once cooked – remove from oven, let cool and serve warm.

Note: The dish can be made a day in advance keeping it in the refrigarator. Make sure to cover with heavy cream all the way to the top.  Other wise the cut potatoes will brown.  OR. Prep everything a day in advance – keeping the cut potatoes in water – so that they don’t brown. Assemble when you are ready to cook.

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Tags: Breakfast & Brunch, brunch, kars kasari, kashaval, mother's day. potato au gratin, potato