POTATOES AU GRATIN. The Step By Step guide begins on the following page.

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1 POTATOES AU GRATIN Serves 8. By Dennis W. Viau; modified from several recipes. Potatoes au Gratin is a simple preparation of sliced potatoes and onions baked until tender and browned on top. Gratin is a French word that means browned on top. There is plenty of room for variation. Feel free to garnish with cheese or season with your favorite herbs and spices. These potatoes make a simple side dish for your holiday or Sunday roast. Ingredients: 2½ pounds (1.1kg) potatoes Yukon gold, Desirée, Romano, Russet, Maris Piper, King Edward 1 large or 2 medium onions ½ cup (120ml) stock chicken, beef, or both ½ cup (120ml) milk 2 ounces (4 tablespoons/57g) whole butter Salt and pepper Thyme, rosemary, or other herbs as desired (optional) Directions: Heat the oven to 350 F (~175 C) with a rack in the upper third of the oven. Peel potatoes and slice very thinly (1/8 inch, 3mm) with a very sharp knife or mandoline. No need to rinse. Peel and slice the onions thinly. The sliced potatoes can be placed in cold water to prevent browning. Arrange the potatoes and onions in alternating layers in a shallow baking dish. Heat the stock(s) and milk to a simmer. If any skin develops on the top, skim it off with a spoon or spider. Pour the hot liquid over the potatoes and onions. Season with salt and freshly ground black pepper. Melt the butter and brush the top all over with melted butter. Drizzle the remaining butter over the dish. Optional: Either season the top with a little thyme and/or rosemary, or put the herbs in the stock/milk mixture when heating (to infuse the liquid with flavor). Bake uncovered for about 1 hour, checking the top periodically during the latter half of the cooking time. If the top appears to be browning too quickly, cover with foil. Check for tenderness with a fork or skewer. The potatoes should be tender and the top should be lightly brown. Remove from the oven and let rest 10 to 20 minutes, then serve hot. 1 The Step By Step guide begins on the following page

2 1 STEP-BY-STEP 2 Many of the recipes I researched did not even recommend a kind of potato. Some used different types, such as Yukon Gold. I used Russets for this recipe, but feel free to use your favorite potato. 2 It is important to get them thin enough to cook properly, about 1/8 inch (3mm). I used my electric rotary slicer because it is easier and I get uniform slices. If you have a mandoline, you can use that instead. A very sharp kitchen knife should work okay.

3 3 3 Slice the onions the same way, very thin. 4 Combine the stock and milk, then heat just to a simmer.

4 5 4 I used fresh rosemary and thyme from my herb garden in this recipe. Feel free to use herbs you like. 6 Melt 4 tablespoons of butter.

5 7 5 Layer the sliced potatoes and onions in a shallow baking dish. Finish with a layer of potatoes on top, arranged in a decorative scallop pattern. 8 Season with salt and pepper, then pour the stock-milk mixture over the potatoes.

6 9 6 You can garnish the dish with fresh herbs, as I did here. 10 Finish by dabbing the top with melted butter, then pour any remaining butter into the dish. Bake 1 hour.

7 11 7 Check the dish occasionally during the latter half of the cooking time to make certain the potatoes are not browning too much on top. If they are not browned enough after 1 hour, they can be placed under the broiler for a minute or two. Conclusion This is an easy potato side dish to make for your dinner table. It tastes as delicious as it looks.