Makes three or four servings.

  • 2 cups of potatoes, peeled and sliced into 1/4 inch thick rounds

  • 2 tablespoons of butter or margerine
  • 1 tablespoon and 1 teaspoon of flour
  • 1/3 cup of heavy cream
  • 1/3 cup of milk, more if needed
  • 1/3 cup of shredded mild cheese -- Cheddar, Jack, Parmesan, Colby, Swiss, etc.
  • 2 or 3 grinds of black pepper
  • salt to taste

  • 2 tablespoons of Parmesan cheese grated
  • 1 tablespoon of dry breadcrumbs, Panko works well for this


Preheat the oven to 350°F. Cook the potatoes in boiling water for 10 minutes until barely tender, drain and rinse under cold water to cool, set aside. When cool put the potatoes into a well-buttered gratin dish or a shallow baking pan. Make a roux from the cream, milk, flour and butter, when it has thickened and is bubbling add the shredded cheese, black pepper and salt, if needed. Whisk until the cheese has melted. At this point the mixture should be thick, but pourable. If it's too thick whisk in more milk, a tablespoon at at time, until it is thinner. Spoon the sauce over the potatoes covering them completely, don't stir. Sprinkle the top with the Parmesan cheese and breadcrumbs. Bake for 25 to 30 minutes. If it's bubbling but not brown on top put it under the broiler for 2 or 3 minutes.


If the potato slices are more than a couple inches across I cut the rounds in half. For the cheese sauce a mixture of cheeses is good but a single cheese, like Cheddar, works fine, too. Feel free to add crumbled crisp bacon, roasted garlic, green onions, horse raddish . . .

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