POTATO GRATIN
from plainchicken slightly adapted by me
(I used ramekins that are a bit less than 1/2 cup, and made 10. Next time I will use bigger ramekins.)
2 medium russet potatoes (about 1 1/2 lbs.) Thinly sliced, but don't stress it
whipping cream - some
salt and pepper
dried or fresh herbs of choice
I used a silicone brush and brushed the inside of ramekins with softened butter.
Put 2 potato slices in each ramekin (or 3 - I wanted a full layer)
Season with salt, pepper and choice of dried herbs. ( I use Our Best Bites Garlic Bread Seasoning.mmmm)
Repeat slices and seasonings until dish is full.
Pour cream over the top. (At least 1 table., but maybe more :)
Bake at 425* til golden brown and tender.
Here is where you are on your own. I did not want to heat up my kitchen, so I baked my ramekins in the toaster oven outside. It took 45-55 mins.
I served them in the ramekins.
I served them in the ramekins.
The next time I made these potatoes in a larger dish and baked them in the oven with Creamy Baked Eggs. They were still really good. And still took 45-55 mins.
This may seem like a recipe with a lot of prep time, but it is really quite fast.
This may seem like a recipe with a lot of prep time, but it is really quite fast.
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