I am now on the Potatoes au Gratin diet for the next week. These potatoes are so good that I figured I might as well go with it, and the leftovers reheat beautifully in the toaster oven.
One of my favorite cities to visit is Portland, Oregon. One of my favorite breakfast spots there is Mother's Bistro. We've been to Portland several times, and have always made sure to have breakfast at Mother's.
During our last visit, we decided to drop by for lunch. The food was amazing.
Guess what? There is now a Mother's Best cookbook! This book is filled with comfort food, and you will have a difficult time choosing what to make first.
I went with the Potatoes au Gratin. Potatoes au Gratin is the perfect comfort food, and this recipe is so easy. Plus, I have these adorable 8 ounce mini cast iron baking dishes that I have been meaning to use. How serendipitous is that?
Individual Potatoes au Gratin
3 C half and half
3 pounds russet potatoes
1 T minced garlic
2 tsp Kosher salt
3/4 tsp freshly ground black pepper
12 ounces sharp cheddar cheese, grated
- Preheat the oven to 350 degrees F.
- Place the half and half into a 6 quart or larger sauce pan.
- Peel the potatoes and cut them into 1/4 inch slices.
- Place the potato slices into the half and half in the sauce pan.
- Rub 12 individual 1 cup baking dishes or a 13 by 9 inch baking dish with the garlic and let the juices dry. Once the pans have dried, spray the pan/s with spray oil.
- Add the salt and pepper to the potatoes and half and half and bring the pan of potatoes to a boil. Once it is boiling, reduce the heat, and simmer for five minutes, stirring occasionally.
- Evenly divide the potatoes among the baking dishes. Pour the half and half mixture evenly over the potatoes and sprinkle with the cheddar cheese.
- Bake for 30 to 45 minutes, until the tops are browned.
- Let the dishes rest for 10 minutes before serving.
This dish can be prepared in advanced and reheated in a regular or toaster oven.
Disclosure: Mother's has no idea that I am in love with the cookbook or the restaurant.