Perfect Potatoes Au Gratin

Perfect Potatoes Au Gratin

This week Amanda and I are taking a break from our Thirsty Thursday’s posts so we each can bring you some different posts. Amanda has a giveaway on her blog and I have a post for the brand new Pass the Cook Book Club. Awesome right? But don’t you worry as we have some fantastic posts planned for March. 🙂

Kita of Pass The Sushi has organized this great group where she picks a few recipes from a cookbook for everyone to make. It’s a fantastic way of dusting off and cracking open all of those cookbooks we all own. I am so bad about buying new books to fill them up with post-it’s and then not doing anything with them. So I was really excited when I heard about the PTCBC because it would encourage us to cook from what we own. Anyway, the first book is The Pioneer Woman Cooks: Food from My Frontier by Ree Dummond. Perfect since, as usual, I had that filled with post-its bookmarking recipes I wanted to try. 

Perfect Potatoes Au Gratin_01 Perfect Potatoes Au Gratin_02

From three options we had, I decided on making the Perfect Potatoes Au Gratin. I remember my parents making it when I was young so I wanted to try it myself. I’m glad I tried it myself since it was super easy and made a great side for our dinner. It is a great side dish and I like that it has the possibility to take on a lot of different flavors so I can make a lot of varieties.

Perfect Potatoes Au Gratin_03 Perfect Potatoes Au Gratin_04

When Ree says it will be garlickly she is not joking! 3 cloves of garlic!!! I love garlic so it was perfect for me and went really well with the pork cutlets I made with it. The potatoes are soft and flavorful from the creamy sauce and the cheese on top was so good. This is going to be making a regular appearance on our dinner table.

 Perfect Potatoes Au Gratin_05 Perfect Potatoes Au Gratin_06

I only made a few changes to the dish’s ingredients and cooking process. First I didn’t serve the side with the green onions just because I forgot them in the store. duh! I swapped the black pepper for white pepper because I love white pepper with creamy sauces. I increased the amount of milk because when I put the sauce mixture in the dish it didn’t cover my potatoes. Also, since it is 8 servings I knew we would eat the leftovers over a few days so I didn’t want the dish to dry out either. Lastly, I popped it under the broiler for a minute so the cheese would get browned and crunchy- which I love, so if you don’t want it to browned then just bake it and don’t broil it.

PCBC-post-image

Be sure to check out what everyone else made!

If you love cooking then you should join Pass the Cook Book Club for some monthly cooking inspiration.

Perfect Potatoes Au Gratin

Makes 8 servings

Ingredients

  • 2 tbs butter, softened
  • 4 large russets, scrubbed clean
  • 1/2 to 1 cup whole milk
  • 1 1/2 cup heavy cream
  • 2 tablespoon flour
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • white pepper or freshly ground black pepper
  • 1 cup shredded sharp cheddar
  • 2 scallions, thinly sliced

Process

  1. Preheat the oven to 400 degrees F. Prepare a 3 quart baking dish by buttering the bottom and sides. 
  2. Slice the potatoes into sticks, then into a small dice. Place the potatoes in the baking dish.
  3. In a bowl, combine the milk, cream, flour, garlic, salt, and pepper; whisk to combine. Pour over the potatoes.
  4. Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-25 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes to make the cheese melted and bubbly.
  5. Serve hot and garnish with green onions, optional.

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About iamahoneybee

Mom to Autumn and Hunter, Wife to Price. Rabbit and Boston Terrier owner. Former Bostonian soaking up the Florida Sun. Home cook messing around with a little bit of this and a little bit of that. You'll find me most often with my phone in hand wearing my uniform of a Tunic with leggings rocking some Sperry's. A bit of prep mixed with bourbon and a foul mouth.
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14 Responses to Perfect Potatoes Au Gratin

  1. Well dang – I didn’t realize I was messing with the drink schedule and I really like those posts! Now Im wishing I had made the potatoes and had scheduled this for another day ;D

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  2. I was totally going to make it for this month’s challenge, but ended up going with the pots de creme instead. Now I’m kind of second-guessing myself, because those potatoes look gooooooooooood. (But then again, how can anything not be good when it’s full of garlic and cream and cheese?)

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    • iamahoneybee says:

      oh and I was so close to making the pots de creme. I have that on the to do list, my timing was just off for something sweet in the house.

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  3. I was also going to make this as my 2nd choice! It looks SOO cheesey..ooey good!!

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  4. This was my second choice. I ended up making the pots de creme. I’ll definitely give these a whirl.

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  5. Kristen says:

    I think I am going to have to make these potatoes after all. I thought I’d just make the chocolate and be done, but seeing all of the posts on the taters has me wanting some this week!

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  6. Look at all the bubbly cheese on top! Yours look amazing!

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  7. Suzanne says:

    Yum, comfort food at it’s best, I made these too but yours look much more sinful!

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  8. Oh wow the top of yours looks so much better than mine did.

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  9. I ended up making up with pots de creme. BTW the cheese on top looks scrumptious

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  10. juanitascocina says:

    Are these potatoes not divine????

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  11. Sasha says:

    Wow how gorgeous! This kind of food is so indulgent and sinful – perfect to go along with Thirsty Thursday 😉

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