Potato Gratin

I must admit. I have been afraid of potato gratin my whole life. Au gratin, scalloped, dauphinoise, call it what you will, it’s all the same. Why should I hate it? Potatoes, check. Cheese, check. Cream, check. Onions, check. Sounds amazing? Well when I was very young, I had this dish made from a box and I still have bad memories about it! This isn’t a diss on my mom, or boxed scalloped potatoes; it was just a personal thing. I still remember that gummy awful texture to this day. It was the worst thing I ever ate and it caused me to fear potatoes au gratin for the rest of my life. Until this past weekend. We threw this dish together without a recipe or a plan, but it came out amazing. How could you mess up with such simple tasty ingredients? That’s what I am still trying to figure out about that box. One thing that made this texture better for me was that we made the whole thing very thin. This caused less gumminess on the inside and more crispiness ratio on the top.

My sister was down visiting! She had been there that infamous night kicking and screaming at the table with me and was here to overcome the fear together! We put her right to work peeling potatoes.

Buttering the baking dish.

Not too caramelized, mostly just softened.

Milk and sour cream. Yum.

Layers layers layers.

After baking for 45 minutes, everything was cooked nicely, but we needed that crispy top. Into the broiler for almost 10 minutes, but watch it closely during this time.

So tasty! And I still have one in the freezer uncooked.

The usual suspects in line to get food.

Is Matt taking both plates? I guess he was hungry, it was 11:30 after all!

If you missed the recipe for the sandwich; you can check it out here.

Vague Potato Gratin Recipe

1 small red onion
1 small white onion
Lots? Of potatoes
Some? Milk
Some? Cream or sour cream
Salt, Pepper, Cayenne
Cheddar and Jack – grated

Use a mandoline to slice the potatoes really thin. Slice the onions and put in a hot pan with some butter salt and pepper. Cook 10 min till starting to brown slightly. Add milk and cream and turn off heat. Butter a baking dish. Layer like this: potatoes, cheese, onions, potatoes, cheese, onions, potatoes, cheese STOP. Also sprinkle some cayenne in there somewhere and plenty of salt and pepper.