The Pioneer Woman Tasty Kitchen
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Perfect Potatoes au Gratin

4.98 Mitt(s) 42 Rating(s)42 votes, average: 4.98 out of 542 votes, average: 4.98 out of 542 votes, average: 4.98 out of 542 votes, average: 4.98 out of 542 votes, average: 4.98 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!

27 Comments

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Chris M Palmer on 2.14.2015

I love these potatoes. Love ‘em, love ‘em, love ‘em. Made them three times and each time, they’ve gone over great. They’ve become my go to potato dish for when I’m cooking for company.

The only complaint I have is that it seems to take longer to make them than the recipe indicates. I haven’t quite mastered them yet, and I’m wondering what I’m doing wrong…I’ve used three different kinds of dishes (a two-quart glass casserole, a three quart Corelle dish, and a 13 by 9 Pyrex dish) and have run into the same issue each time. Anybody else run across an issue like this?

Not that it affects my love for these delicious taters (pump it up a little more with some chopped onion, great addition), but it’s one of those kitchen things that just bugs me. :(

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Stacey S on 1.3.2015

These were good but I did not use a big enough dish and made a big ol’ mess in my oven!

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patagoniacook on 12.25.2014

Very good, but I’ll use less garlic next time.

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Piper Green on 4.18.2014

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

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mynina on 12.8.2011

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

42 Reviews

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patagoniacook on 12.25.2014

I’ll be sure to make this for friends (my skinny friends) ;)

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hollisbella on 12.4.2014

Wonderful. Made them with pork loin for Thanksgiving as my daughters don’t like Turkey. I used a variety of cheeses. They were gone before the mashed potatoes.

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Nancy Mandelin on 2.26.2013

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

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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.

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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!

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