Tuesday, December 27, 2011

Potatoes Gratiné

One, potato, two potato, three potato, four ... As your thoughts turn to your New Year’s buffet, here comes a delicious and fast way to serve potatoes that taste “special”! This recipe marks the first of three featuring simple, tasty ways to prepare potatoes in any quantity:

Potatoes Gratiné:

Peel, quarter, and steam one medium potato per person (I prefer russets). Slicing the cooked, cooled potatoes lengthwise, layer them in a lightly greased casserole with a sprinkle of diced green onions, a generous grating of cheddar, and a dash of salt and pepper. Repeat, ending with a final layer of cheddar. Into the oven this goes, uncovered, at 350 deg. F. for 15 to 20 minutes. 

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