Potatoes Au Gratin 3 lb russet potatoes (the same kind used for baking); peeled, cut into 1/8 thick

k slices (rounds) 1 c. sour cream (stirred to loosen) 1 c. (packed) grated gruyere or sharp cheddar cheese; about 6 ounces Pre-heat oven to 400. Butter 13 x 9 baking dish (same size as a brownie pan). Arrange half of potatoes in bottom of prepared dish, overlapping slightly. Spread half of sour cream over potatoes and sprinkle with half of grated cheese. Top with remaining potatoes, overlapping slightly. Spread with remaining sour cream and cheese.

Bake gratin uncovered for 30 minutes. Reduce oven temperature to 350. Continue to bake gratin until potatoes are tender and top is golden brown, about 45 more minutes. (If top gets too brown, ok to cover with foil while baking). Remove from oven and let stand 10 minutes before serving.