Is there a “bad” recipe for potatoes au gratin? Or any other potato recipe? I really don’t think there is. That’s why the title of this recipe carries even more weight.
This is a very basic, but extremely delicious version of this much-loved dish. Because it goes with everything. Serve it as a side dish with ham and potatoes, at a big steak dinner, with a crispy-skinned Dutch oven-roasted chicken, or with any other main dish you deem worthy.
Serve it to the people you love. If they don’t love you yet, they will love you.
YIELDS: 8 serving(s)
PREP TIME: 10 mins
COOK TIME: 1 h
TOTAL TIME: 1 hr 10 mins
Ingredients
- 2 tbsp. butter, softened
- 4 whole russet potatoes, scrubbed clean
- 1 1/2 c. heavy cream
- 1/2 c. whole milk
- 2 tbsp. flour
- 4 cloves garlic, finely minced
- 1 tsp. salt
- freshly ground pepper, to taste
- 1 c. sharp cheddar cheese, freshly grated
Directions
- Preheat oven to 400°.
- Smear softened butter all over the bottom of a baking dish.
- Slice potatoes, then cut slices into fourths.
- Whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper in a separate bowl.
- Place a third of the potatoes in the bottom of the baking dish. Pour a third 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!
