Au Gratin Potatoes or Scalloped Potatoes are a superb side dish for many reasons; one, they are a rich and creamy comfort food; two, they require virtually no skill so long as you know how to slice a potato; and three, they are inexpensive to make (great for feeding a crowd). In our home Scalloped potatoes, Granny Gladys’ Green Beans and a Spiral Cut Honey Baked Ham is the Traditional Easter Feast and if your name starts with a K and rhymes with ‘Ate’ a twelve ounce bag of Robin Whopper Eggs qualifies as a respectable dessert.
- 1 Large White Onion
- 2-3 Large Russet Potatoes (Washed, Not Peeled)
- 12 Slices Swiss Cheese
- Salt and Pepper to taste.
- 1 quart Heavy Whipping Cream
Recipe Note: This recipes time and temperature is appropriate for a 9×9 ceramic casserole or glass Pyrex dish. If you are using a 9×9 metal cake pan you may need to adjust the time for longer because metal doesn’t conduct heat as well. Likewise if you intend on using a 13×9 you should do a one and a half batch of the recipe and cook for 90-120 minutes, rotating half way through and checking doneness at 90 minutes.
- Preheat oven to 350 degrees.
- With a large white onion cut off the two ends and remove the skin. Cut slices about 1/4 inch thin.
- Wash Potatoes well, slice off the two ends and discard then cut slices about 1/4 inch thin.
- Assembly: Line the bottom of the dish with a third of the layers of Onion slices, completely cover the onions with a third of the layers of potato slices, salt and pepper the potatoes, cover the last layer with four slices of Swiss cheese. Repeat set steps two times more.
- Slowly pour the entire quart of heavy cream over top of the last layer of Swiss Cheese.
- Cook 9×9 casserole dish for 60-80 minutes at 350 degrees Fahrenheit making sure to rotate dish after 30 minutes for even cooking and cover with tin foil if top is browning too fast. Be very careful when rotating because the cream is not set and will splash, we suggest cooking on sheet tray for ease of removal and to catch any boil over.
- Let set for 15 minutes before serving, will keep for five days in a refrigerator. Can be frozen for two weeks.