We are kicking off National Potato Day with a bit of a history lesson on the potato, and then we eat deliciously with a recipe for Au Gratin Potatoes.
After its introduction from South America to Europe, it took over 100 years for the potato to become accepted.
3 Groups of Potatoes:
There are 3 groups of potatoes.
- Baking potatoes
- Boiling potatoes
- All Purpose potatoes
Potatoes have a wonderful ability to carry substantial sauces like butter, heavy cream & cheese, flavors like bacon, as well as a variety of herbs like dill, parsley, sage, rosemary, onions, garlic, and other vegetables in varying proportions.
How to Cook Linda’s Au Gratin Potatoes:
I had a friend back in the 60s in California, Linda Fleener, who prepared the most memorable & delicious Au Gratin Potatoes I ever tasted.
The closest I have come to replicating her recipe follows.
* Note: On a side note, I have lost contact with my friend, Linda Fleener (that was her name then). We were friends in California in the 1960s. Message me if you see this, or you know who this person is. I’d love to reconnect!
Type: Side Dish Recipe
Serve with: a hearty main meat like honey ham
Prep Time: 12 min
Cook Time: 20 – 25 min
Yields: 8 servings
To Prepare Potatoes:
- 3 lbs baking potatoes – peeled, thinly sliced
- 3 1/2 cups half & half cream
- 1 tsp salt – to taste
- 1/2 tsp black pepper – to taste
- 1 pinch nutmeg
- 2 tbsp butter – softened
- Preheat oven to 350 degrees F.
- Grease or butter a 12 inch gratin dish, or 3 quart baking casserole dish.
- Rub the dish with a halved garlic clove.
- After a few minutes, apply a generous coat of softened butter.
- In a large pot, combine potatoes, half & half cream, salt, pepper & nutmeg.
- Bring to a boil, then simmer for about 7 min.
- Pour into prepared dish submerging potatoes & sprinkle with au gratin. * Tip: Follow instructions below for to prepare au gratin.
To Prepare Au Gratin:
This is sprinkled on top of the potatoes.
- mixture of bread crumbs, cracker crumbs & cornflake crumbs – t0 completely cover top
- 1 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- ~ 1 tbsp of dots of butter – approximated
- mild or medium cheddar cheese – grated
- Completely cover potatoes in baking dish with a mixture of dry bread crumbs, cracker crumbs & cornflake crumbs.
- Sprinkle with paprika, cayenne pepper, butter & cheddar.
- Bake at 350 degrees F or 6 inches below broiler until glazed & golden.
* Tip: Potatoes should be fork tender.
National Potato Day can be as tasty as you’ll let it be…
Thanks for checking me out on Cooking with Kimberly. Please check out my blog too:
I hope you enjoy this Potato Recipe on Cooking with Kimberly. Until next time…
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