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potatoes au gratin

You’ll Do A Double Take When You See These Perfect Potatoes Au Gratin Coming Your Way

25 October 2016
jessicafaidley
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potatoes au gratin, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Are you in the mood for something cheesy? well, sister (or brother) you’ve stopped by the right recipe. Today, we will be discussing the marvelous wonders of potatoes au gratin. Get your notebooks handy, kids, because you’ll want to take some notes. Or, join the 21st century and simply save this recipe to your bookmarks 🙂

I am totally smitten by these easy-to-make potatoes au gratin and you will be, too. They are heavenly! If you can cube up some taters and sprinkle them with cheese, you can make this dish. 

Recipe and photo courtesy of Ree Drummond.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

 

 

Quick Tip: Allow potatoes to stand for a few minutes after cooking before serving by the spoonful.

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