FRIED POTATOES AU GRATIN

Fried Potatoes au Gratin image

Provided by donna clark @donnacl

Number Of Ingredients 16

6 tablespoon(s) unsaltd butter or more
2 tablespoon(s) olive oil or more
6 - medium-size potatoes, peeled, and cut into 1/4 inch thick slices
- salt and black pepper to taste
1 1/2 cup(s) medium-thick cream sauce ( see below )
2 tablespoon(s) tomato puree
2 - medium-size ripe, frim tomatoes, peeled, seeded, and chopped, drain in a sieve for 1/2 hour.
1/4 cup(s) fine bread crumbs
1/4 cup(s) grated asiago or parmesan cheese
CREAM SAUCE
3 tablespoon(s) unsaltd butter
3 tablespoon(s) flour
1 cup(s) milk
1/2 cup(s) cream
1/4 teaspoon(s) nutmeg
- salt and pepper to taste

Steps:

In a large frying pan , heat 2 tablespoons butter and 1 tablespoon olive oil. Fry the potatoes, one layer at a time, until tender and golden brown on both sides. Add more butter and oil as needed. Drain on paper towels.
Arrange the potatoes in two or three layers in a large, shallow baking dish and sprinkle each layer with salt and pepper.
Combine the cream sauce with the tomato puree and the drained tomatoes, and spoon over the top layer of potatoes. Sprinkle with bread crumbs, then with cheese. Dot with butter. Bake in a preheated 400 degree oven for 25 minutes or until the top is golden brown.
CREAM SAUCE-In a saucepan over medium heat, melt the butter. Stir in the flour and cook , stirring into a smooth paste. Gradually add the milk and cook, stirring, until the sauce thickens. Add the cream, salt, pepper and nutmeg, and cook into a medium-thick sauce.