Au Gratin Potato Recipe

A super easy way to make them is to slice 4-5 potoatoes very thin and chop an onion very fine. Make a layer of potatoes in the bottom of a casserole dish, then a layer of onions, then srpikle some parm cheese and shredded cheddar. Keep layering that way until you are out of ingredients and then pour about a cup of heavy cream over the top. Bake at 375 for an hour covered and then uncover and bake another 15 minutes.They are SOOO delicious and very simple.

I'm not sure if this is technically an au gratin recipe, but its easy, cheesy, and delicious.
package of cubed frozen potatos
3/4 stick of melted butter or margarine
package of shredded cheddar cheese
container of sour cream
can of cream of mushroom soup
combine and bake for an hour at 350 degrees

Here is how my mom taught me to make it. It's simple, delicious, and is so rich no one will believe there's no cheese in it. It is also a great make-ahead recipe.

5 lb. bag potatoes
quart half-and-half
milk - any variety will do, except skim
minced garlic to taste
salt to taste
pepper to taste
pinch nutmeg
2 tb butter
1/2 cup breadcrumbs

Peel the potatoes and slice thinly. Put them in a large stock pot, pour in all the half-and-half, and add enough milk to cover the potatoes. Season the milk with the salt, garlic and pepper to your taste - however the milk tastes at this stage is how the potatoes will taste when they're done. Turn the heat on medium and simmer the potatoes for 15 minutes or until fork-tender. When they're finished cooking, pour the mixture into a buttered 13x9 glass casserole. At this point it can be refrigerated and finished whenever you plan to serve. To make the crunch topping: melt the butter and add the breadcrumbs to it. Sprinkle the buttered breadcrumbs over the top of the potatoes and bake in a 350 oven until the top is golden and the cream is bubbling.

Hope you like it!

Potato Gratin with Thyme (Recipe courtesy Ted Allen from the Show: Sara's Secrets) -- Just five ingredients.

1 pound Yukon gold or red potatoes
1 1/2 cups grated Gruyere
1 large egg
1 cup whole milk
2 tablespoons freshly chopped thyme leaves

Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.

Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.

Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.

Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.