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Old Mother Ashby

wrote:

>I'd like to make au gratin potatoes in the crock pot.
>
>My mom has always bought the boxed kind, so this is my first time doing
>it from scratch. I've looked at several recipes online, and they all
>say shredded american or cheese soup. Would shredded cheddar melt okay
>in it? Would it be too greasy?
>
>The recipes I have say 1/2 can of cream of mushroom soup. Which size
>can are they are using?
>
>
>
You poor child, are you trying to give yourself indigestion? Cream of
mushroom soup indeed, I feel queasy just thinking about it.

Here is a decent recipe, though I would caution against attempting to
improve it with Spam or bacon

Au Gratin Potatoes

*Serves*: 4-8 people (side dish)

*Ingredients*:
2kg potatoes
600ml cream
100ml milk
Grated Parmesan cheese

*Method*:

*1*. Clean and peel the potatoes, then slice very thinly. Place the
sliced potatoes in a colander and sprinkle with salt. Let stand until
all the water has drained away. Set aside.

*2*. Heat the cream and milk to a boil. Add the potatoes to the cream
and milk mixture and bring back to a boil. Allow to cook at a simmer,
stirring occasionally so the potatoes do not stick to the bottom of the
pan, for about 10 minutes or until the potatoes have absorbed most of
the cream mixture.

*3*. Remove the potatoes from the pan with a slotted spoon and place in
a greased baking dish. Sprinkle with grated Parmesan cheese and cook in
a pre-heated oven at 180°C (350F) until the potatoes are cooked and the
top is a golden brown.

*Tip*: You can garnish this dish with a sprinkling of finely chopped
rosemary (no too much though!), and for those who like a bit more pep in
their spuds, try adding a sprinking of cayenne pepper or some black
pepper. Some people also swear by Spam (spiced ham) or sliced bacon in
their scalloped potatoes, but these meats can also change the overriding
flavour of the dish to salty, where it should be creamy.

Christine