You’ll Do A Double Take When You See These Perfect Potatoes Au Gratin Coming Your Way
I love how these cheesy potatoes pair so well with almost any entree like chicken or pork chops.
Check out what my pals over at TWP had to say about this recipe:
“Is there even such a thing as “bad” potatoes au gratin? I really don’t think there is. And that makes the title of this recipe even more weighty.”
No. There is not such a thing as “bad” potatoes au gratin and these perfect ones prove that theory.
Ingredients
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Land O Lakes Butter, Softened
1-1/2 cup Heavy Cream
1/2 cup TruMoo Whole Milk
2 Tablespoons Gold Medal Flour
4 cloves Garlic, Finely Minced
1 teaspoon Morton Salt
Freshly Ground Pepper, to taste
1 cup Kraft Sharp Cheddar Cheese, Freshly Grated
Instructions
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!
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Quick Tip: Make sure to liberally grease your baking dish with nonstick cooking spray to avoid sticking.
Thank you to TPW for this great recipe.