Potatoes Au Gratin Recipe: Easy & Delicious
I love potatoes. I love cheese. Put them together, and I’m in cheesy potato heaven. At least, for me it I am! I made this yummy side dish for one of other amazing side dishes that we made for Thanksgiving. Yeah, we only had about 16 people (family and friends) come and eat…and it was pretty amazing! I love being able to feed a lot of people, and definitely love sharing my passion for cooking. However, there’s just something so comforting about a potato and cheese side dish.
The one secret to this dish is to make sure that when you slice the potatoes on the mandolin slicer, to cut them nice and thin. Not potato chip thing, but almost close to it. You want the potatoes to absorb the heavy cream and cheese that’s layered through out!
As always, I hope you enjoy this dish and that it becomes a new favorite in your home!
Potatoes Au Gratin
- 8 - 9 Large Russet Potatoes (wash thoroughly - leave skin on)
- 3 Cups of Heavy Cream
- 1/2 Cup of grated Parmesan
- 2 Cups of Sharp shredded cheese (yes, you can use mild)
- 3 Tablespoons of All Purpose Flour (unbleached)
- Sea Salt & Pepper to taste
- Pre heat oven to 400
- With the mandolin, slice all of your potatoes (you can throw away the end pieces).
- In a medium sized bowl, whisk together flour and heavy cream. Add in the heavy cream slowly so you don't get any lumps.
- In a 9 x 12 pyrex dish and spray with a non-stick spra., Put a layer of sliced potatoes first. Then sprinkle a little parmesan cheese and a little bit of grated cheese. Add a little salt and pepper.
- Repeat the previous step until all potatoes are done and are finished with a top layer of potatoes. You should have about 3 - 4 layers of potatoes and cheeses.
- Spread heavy cream-flour mixture on top. Don't worry, the cream will spread around into every crevice.
- Cover with foil and bake for approximately 30 to 35 minutes.
- Remove foil and cover top with the rest of your shredded cheese and finish with parmesan cheese on top. Place back in oven for an additional 15 minutes.
- Pull out of even and allow to rest.
by David Murphy