Tuesday, January 26, 2010

Potatoes au Gratin

Time for a side-dish!

I absolutely love potatoes au gratin (and yes, I believe they are different/better than scalloped potatoes --for starters, so much less accurate chopping involved!) and ever since seeing this recipe on-line I have been dying to try it. Tonight was the night as I was already craving ham and what goes better with ham than cheesy potatoes, seriously.

Potatoes au Gratin
Adapted from The Pioneer Woman
(Serves 8)

4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Half & Half
½ cups Skim Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt
Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated

  1. Preheat oven to 400 degrees.

  2. Smear softened butter all over the bottom of a baking dish.

  3. Slice potatoes, then cut slices into fourths.

  4. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

  5. Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

  6. Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes.

  7. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling.

  8. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

  9. Allow to stand for a few minutes before serving.

No comments:

Post a Comment