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Wednesday, March 25, 2020

Creamy Au Gratin Potatoes

I created this recipe trying to use up some cheeses, and an open container of heavy cream, I found in the refrigerator. I also found I had some potatoes that really needed to be cooked. I wasn't going to write this recipe down, but John insisted, so here goes...

  • 4 medium-size potatoes thinly sliced on a mandoline (1/8" thick). I used 2 white and 2 red potatoes with the skins.
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Manchego cheese
  • 1 cup shredded Asiago cheese
  • 1 cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper.
  • Preheat oven to 400°F or 195°C
  • Lightly coat a 9" square baking dish with cooking spray or oil
  • Rinse and drain the potatoes
  • Mix the 3 cheese together to thoroughly blend.
  • Mix the cream and sour cream, salt, and pepper together in a small bowl.
  • Lay 1/3 of the potatoes on the bottom of the dish, spread 1/3 of the cheese mixture evenly over the potatoes, followed by 1/3 of the cream mixture. 
  • Add 2 more layers of potatoes, cheeses, and cream.
  • Bake for 35-45 minutes until the potatoes are fork-tender.

Note: Be sure to shred your own cheese. It is best to not use pre-grated cheeses because these cheeses have fillers like Cellulose Powder to prevent clumping and Natamycin as a mold inhibitor. Many people are allergic to these added ingredients.

1 comment:

  1. Oh god oh god oh god this was good. I really never liked scalloped or Au Gratin potatoes. I do now!


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