The Pioneer Woman Tasty Kitchen
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Perfect Potatoes au Gratin

4.97 Mitt(s) 40 Rating(s)40 votes, average: 4.97 out of 540 votes, average: 4.97 out of 540 votes, average: 4.97 out of 540 votes, average: 4.97 out of 540 votes, average: 4.97 out of 5

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Level: Easy

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Description

Creamy, delicious, perfect.

Ingredients

  • 4 whole Russet Potatoes, Scrubbed Clean
  • 2 Tablespoons Butter, Softened
  • 1-½ cup Heavy Cream
  • ½ cups Whole Milk
  • 2 Tablespoons Flour
  • 4 cloves Garlic, Finely Minced
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation

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.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

24 Comments

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Avatar of Piper Green

Piper Green on 4.18.2014

does anyone know if these can be made a head of time by a day?

Avatar of mynina

mynina on 12.8.2011

Creamy deliciousness! I’ll never make boxed ones again.

Avatar of mtngrl2014

mtngrl2014 on 3.3.2011

This recipe is awesome! I added some chopped ham for a complete meal and everyone loved it!! Thanks so much for the recipe, I can’t wait to make it again…and soon.

Avatar of littleladylones

littleladylones on 1.31.2011

I always cut out whatever fat and calories I can, lets hope I can get away with 1% milk! I always cut fat corners so I don’t really know any different when it comes to flavor!

Avatar of hannahlea

hannahlea on 1.25.2011

This was great! I made some changes though. To cut down on the cooking time, I microwaved my whole potatoes in a little baked potato bag for about 5 minutes, then when it came to oven time, I decreased it my about 15-20 minutes. I didn’t have whole milk or heavy cream so I used 2 cups of half & half. I added ham to make it a complete meal (served with salad). I think it would have been great with swiss cheese on top, but I was out so I used cheddar. Overall, great recipe!

40 Reviews

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Avatar of nancy  erspamer

nancy erspamer on 2.26.2013

Wow this is a keeper! My non potato husband gave it a 10…

Avatar of jlstephan27

jlstephan27 on 1.4.2013

These tasted great, but they were extremely soupy. I cooked them longer than suggested to try to reduce the liquid, but had no luck. I almost didn’t serve them, but my guests didn’t seem to mind as the potatoes were one of the first sides to go. I tried the recipe again for another dinner party and reduced the cream mixture by half, and they turned out much better.

Avatar of LaLaLinz

LaLaLinz on 9.9.2012

Very yummy! I used 1% milk instead of whole, but otherwise I followed the recipe as listed. I think next time I will use a little more salt and pepper, and I might even add a bit of cayenne pepper. Overall, they were very good! I’m looking forward to the leftovers!

Avatar of Erica

Erica on 4.11.2012

Super yummy! I used Yukon gold potatoes (8 small/med size), and it turned out great. Definitely more runny than I had expected, but that’s my fault for not having the right pan to cook them in. I’ll know for next time! (And there will be a next time, and a next time, etc.!) :) Love!

Avatar of fightpilotswife

fightpilotswife on 4.8.2012

I made these for Easter dinner tonight and there were great!! As usual, Ree comes through with an outstanding recipe that is easy to make! Thanks & Happy Easter, Ree!!

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