Phyne Dyner’s pommes de terre au gratin

In Recipies on January 5, 2013 at 12:51 pm

‘Scalloped’ potatoes are as ubiquitous on tables as the dreaded green bean casserole is at Thanksgiving or at a parole party in a trailer park. Here’s a simple au gratin version the Phyne Dyner serves up pretty regularly.

There’s not much unique in my version. Experiment with different kinds of cheeses. The half and half is a luxurious addition and there’s no need to shun it if one resists the temptation to eat all of the dish in one sitting.

1½ lbs russet potatoes, peeled and in ¼” slices

1 C chopped green onions (including tops)

½ C shredded cheese (Gruyère, Jarlsberg, or whatever)

1½ C half and half

1/3 C flour

¼ C bread crumbs

¼ tsp sharp paprika

salt and freshly ground pepper

Preheat your oven to 350F.

Lightly oil a 2½-quart casserole. Put down a single layer of potato slices and season them with a bit of salt and pepper. Sprinkle with half of the green onion, half of the cheese, and sift half of the flour over all of it. Lay down another layer of potatoes and finish off by layering the cheese and onions on top. Sift the remaining flour over all. Pour the half and half over everything. Season with salt and pepper and then evenly dust with the paprika and breadcrumbs. Bake, covered, for 1½ hours. Uncover and bake for an additional 15 minutes, or until the top is just golden. Remove from the oven and allow to cool 10 minutes before serving.


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