Potatoes Au Gratin

Potatoes au gratin (also known as scalloped potatoes) is a potato dish made with cream and topped with cheese baked until golden brown. This side is usually prepared in a shallow dish of some kind. I baked these up during the day and we are still making our way through to eat the whole dish! These are pretty rich, but wonderfully delicious.


This right here is a man approved dish!


11:11 on the clock! Make a wish. This is another recipe from The Pioneer Woman, what can I say? She is a good cook.

  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-1/2 cup Heavy Cream
  • 1/2 cup skim milk (or whole or 1%)
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated
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 by the spoonful. Delicious!


Mix together the milks, flour, garlic and plenty of salt and pepper. Remember potatoes are super bland, so the more the better.


I sliced my potatoes like this, but you could certainly just cut them into chunks. I just thought this was a little more fancy.


You want to make sure your dish is a bit deeper than your potatoes because the cream and milk will bubble up during baking. Layer your potatoes, milk mixture and repeat ending with the milk.


You begin by baking these with the lid on, but remove it part-way through.


See what I mean about boiling up?


The final piece de resistance, is topping this creamy mixture with CHEESE. Yes. Stick it back in the oven for a bit.


The cheese forms a nice crust on the top of the dish.


You want this to sit for a good 10-15 minutes before serving. This allows the dish to cool and come together. This is great served alongside a steak and veggies! Enjoy.


About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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