Cooking a Potatoes Au Gratin Recipe

"Hi! I'm Louis Ortiz on behalf of Expert Village and I am going to go ahead and show you the finished product, the potatoes au gratin that we've viewed in an earlier video and I went through the process of how we are going to arrange all those things. What we have here is just a little loaf pan, a small little tin, and we've layered the Idaho Russet Potatoes one on top of the other and we cut those on a mandolin slicer. I topped these off with some seasoned bread crumbs and some swiss cheese and a little bit of half and half cream. In between the layers I seasoned with salt and pepper and the half and half cream as we worked our way up to the top. So we are going to go ahead and pull the foil off of there and here is our finished product. This is exactly what we want. We've got a lot of nice gooey, melted cheese on the top. The bread crumbs themselves stayed intact, they didn't get too soggy. So I've got a stick thermometer here and we are just going to go ahead and place this inside there and make sure that we are all done and safe because we used some dairy products in there. We are going to make sure they are hot enough. These actually have been sitting just a little bit and that is actually what you want because if you cut into these right out of the oven, they are going to fall every where. We actually want them to cool down a little and firm up so they will be easier to cut and eat. If you can see there in the camera, we've got about a 160 degrees and as I said these have been sitting a little while. The danger zone of course is 40 to 140 so we are completely done. We've got a nice hot product here. I'm going to let it sit for just a little bit longer. But again that's the finished product. Based on how high you stack these potatoes, that will elongate the cooking time. These were cooked at about 400 degrees and we cooked them for a total of about between 20 and 25 minutes. So enjoy those and hopefully that helps you."