I was put in charge of a potato dish for this Sunday’s Easter family lunch. Given our schedule between now and then I didn’t branch out, I went tried and true: potatoes au gratin.
Potatoes au Gratin (started out as a recipe in Julia Child’s Mastering the Art of French Cooking)
Layer thin-sliced potatoes with swiss cheese, butter and salt and pepper in a Pyrex pan. Leave a 1/2 inch of space from the top of the pan and pour on some cream, half and half or (if you must) milk. Pour until liquid reaches roughly halfway up the side of the dish. Bake at 350 for an hour, or until browned on top and cooked in the middle.