The name says it all – these really are perfect! They are the easiest potato side dish I have ever made and I’m finding new excuses to make them. We enjoyed these alongside this roast chicken and these garlicky green beans. The leftovers heat up nicely too – if there are any! Thanks for reading, enjoy 🙂
Perfect Potatoes Au Gratin – adapted from The Pioneer Woman
- 4 whole Russet Potatoes, Scrubbed Clean
- 2 Tablespoons Butter, Softened
- 1-1/2 cup Heavy Cream
- 1/2 cup Whole Milk
- 2 Tablespoons Flour
- 4 cloves Garlic, Finely Minced
- 1 teaspoon Salt
- freshly Ground Pepper, to taste
- fresh thyme to taste (my addition…so yummy)
- 1 cup shredded cheddar cheese
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.