Rich, creamy and very cheesy….this is the Very Best Potatoes Au Gratin recipe around. Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
We are right smack in the middle of the winter…you know that time when you’re so over the cold, the holidays are long behind us and you’re starting to get the itch to buy a new pair of flip flops….even though you won’t be able to wear them for several months. What’s worse is…we just had an unseasonably warm weekend and that pool in our backyard, which still resembles a cement jail cell, is making me antsy for long summer days.
But today, the weather has plummeted back down (well, to the 50’s for a high today) and it’s a reminder that summer is a long ways off. I’ll have to cover the grill again and retreat back to the kitchen to immerse myself in comfort foods like meatloaf, mashed potatoes and Salisbury steak. And these amazing….completely from scratch…Potatoes Au Gratin. I mean, seriously, what’s better than paper thin potato slices baked in a creamy sauce of butter, garlic and cream with tons of cheese tossed in for good measure. Comfort food doesn’t get any better than this my friends.
The Very Best Potatoes Au Gratin is just that…the very best…baked until bubbling like a cheesy lava pool with a golden brown crust on top, this is the perfect side dish to your Sunday prime rib dinner….or your Easter ham. You can assemble the dish in advance and bake it just before serving, it’s perfect for entertaining.
You know you have a winner recipe when the family begs you to make a recipe and the Very Best Potatoes Au Gratin recipe shows up on our table over and over again. They’re fantastic with my Oven Fried chicken, too! Talk about a comfort dinner….and if you want to get a little fancy make THIS truffled potatoes au gratin to really wow your friends and family.
The Very Best Potatoes Au Gratin Recipe
- 3 ounces Butter
- 1 garlic clove, minced
- 4 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 cups low-fat milk
- 2 cups shredded white cheddar
- 5 cups thinly sliced yukon gold potatoes
- Preheat oven to 350°.
- In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
- Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
- Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
- Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
- Remove from the oven and allow to stand 5-10 minutes before serving.