Wednesday, December 22, 2010

Potatoes au Gratin

When you add cheese to potatoes (and why wouldn't you?) you end up with potatoes au gratin.  This recipe is amazing.  This dish has quickly made it to the top of the potato list.

Potatoes au Gratin:
(Pioneer Woman)

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
8 slices of cooked bacon, crumbled *optional

Preparation 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

1 comment:

  1. YUM! I am definitely going to try to make this!