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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.