Our family is a big fan of Ree Drummond – The Pioneer Woman. Her recipes are usually simple and always tasty. This Au Gratin recipe is no exception. It’s very easy to make and there is enough to feed four people. Match this with a good Salisbury Steak recipe or a nice baked ham, and you’ve got something wonderful on your plate!
Note: Cut the recipe in half if you don’t have a large casserole dish, or, if you are feeding only two people.
Cook time: 55 minutes
2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons salt
freshly ground black pepper
2 cups freshly grated sharp cheddar
2 green onions, sliced thin (white and light green parts only)
Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
Slice the potatoes into sticks, and then cut the sticks to create a dice. (Note: we just slice them thin, we don’t dice and it comes out great)
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that 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 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.
CATEGORIES: Potato Side Dish Easy View All