So tonight I made Lori's amazing
Baked Parmesan Chicken. We made the optional sauce and the whole family loved it. As a side dish I made some yummy little au gratin potato cakes. No, mine weren't as pretty as the one featured in the above picture, but they were fabulous to eat. For me, the green onions really make these potatoes extra good.
Ingredients:
2 large russet potatoes, roughly peeled and thinly sliced
1/2 cup grated Swiss cheese
2 green onions, finely chopped
Salt and freshly ground black pepper
3/4 cup heavy cream
Directions:
Preheat oven to 375 degrees F.
Spray 8 muffin tins with vegetable spray. Layer potato slices, cheese, and onions into each muffin cup. Season with salt and pepper and top each gratin with 1 or 2 tablespoons of heavy cream. Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time. Invert gratins onto plate and serve.
