Friday, May 28, 2010
Perfect Potatoes Au Gratin
Nick stayed home from work today because he injured his knee last night at work. It's all bruised and swollen and when Nick's hurt, he's pretty much a big baby, so I offered to make him whatever he wanted out of my cookbook. He wanted au gratin potatoes and my recipe came from . . . wait for it . . . the Pioneer Woman! Are you shocked? These were good, also not surprising. The only problem was that I didn't have heavy cream, so I used 2 cups of half and half instead of 1 1/2 cups heavy cream and 1/2 cup whole milk. Next time I will get the cream, as I think it would definitely make it creamier. Still very, very good though!
Potatoes Au Gratin
*From the Pioneer Woman
4 whole russet potatoes, scrubbed clean
2 tablespoons butter, softened
1 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons flour
4-5 cloves of garlic, minced
1 teaspoon salt
Pepper to taste
1 cup sharp cheddar, grated
Check out my Nana's dish too!
Preheat oven to 400 degrees. Smear softened butter all over the bottom of a baking dish.
(Don't let your husband "soften" the butter, or it may look like this. He did redeem himself and manage to get it smeared over the dish eventually.)
Slice off the ends of the potatoes and discard, then cut them into uniform medallions. Cut medallions into fourths.
In a separate bowl, whisk cream, milk, flour, minced garlic, and salt and pepper together.
Place 1/3 of potato mixture into the bottom of the baking dish and pour 1/3 of the cream mixture over the top. Repeat layers twice, ending with the cream mixture.
Cover with foil and bake 30 minutes. Remove foil and bake for an additional 20 minutes or until the potatoes are golden brown and bubbly. Add grated cheese and bake 5-10 minutes longer.
Let stand for a few minutes and serve. Enjoy!