Perfect Potatoes au Gratin
Jodi wanted me to put this recipe on the blog. Her kids love it.
2 T. butter
8 large russet potatoes
3 cups heavy cream
1 cup whole milk (I just use whatever milk I have)
1/4 c. flour
2 tsp. salt and ground pepper
2 c. grated sharp cheddar
2 green onions, sliced thin
Preheat oven to 400 degrees. Butter a large baking dish with the butter
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 - 30 minutes. Remove the foil and bake 15 -20 min. more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 min. Sprinkle on the green onions and serve it hot.
Personally, I think this tastes better the next day.
Enjoy!
2 T. butter
8 large russet potatoes
3 cups heavy cream
1 cup whole milk (I just use whatever milk I have)
1/4 c. flour
2 tsp. salt and ground pepper
2 c. grated sharp cheddar
2 green onions, sliced thin
Preheat oven to 400 degrees. Butter a large baking dish with the butter
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 - 30 minutes. Remove the foil and bake 15 -20 min. more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3-5 min. Sprinkle on the green onions and serve it hot.
Personally, I think this tastes better the next day.
Enjoy!
No comments:
Post a Comment