Dreamy, Creamy Potatoes au Gratin
For years I’ve been making my mom’s version of Potatoes au Gratin (which my family always called Scalloped Potatoes). It was simple fare, and we loved it: potatoes, onions, flour, cheese, milk, salt and pepper. No complaints there. But a few years back, I got a little jiggy with that original recipe, and came up with something a bit dreamier/creamier. So sorry, mom … but I can’t turn back now.
You may notice I am finally calling this by its proper name: Potatoes au Gratin. It’s time.
Dreamy, Creamy Potatoes au Gratin
This is cheesy, potato-y deliciousness, and the number one comfort food in our house.
- 10 Yukon Gold potatoes, ((more or less))
- Salt and Pepper (to taste)
- 6 TBSP Flour
- 3 TBSP Minced garlic
- 3-4 cups Sharp cheddar cheese
- 1 cup Parmesan cheese, (grated)
- 1 medium onion, (sliced thinly)
- 1 can evaporated milk
- 2 cups half and half or light cream
- 1 cup chicken broth
- Peel and slice the potatoes as thinly as possible (a mandarin slicer works well for this)
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Slice onions as thinly as possible
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In 9 x 13 pan, sprinkle a little salt and pepper
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Arrange 1/3 of the potatoes along the bottom of the pan
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Sprinkle with 1/3 of the sliced onions
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Sprinkle 2 TBSP flour over layer
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Sprinkle with 1 TBSP minced garlic
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Sprinkle with 1 cup of the sharp cheddar cheese
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Repeat steps for two more layers
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On last layer, add 1 cup Parmesan cheese along with the last cup of sharp Cheddar
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In a 4-cup measuring cup, combine 1 can evaporated milk, 2 cups half and half or light cream, and 1 cup chicken broth. Mix well and pour over ingredients in pan
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Because the size of potatoes varies, you may need a little more chicken broth. You want the liquid to come up just under the top of the ingredients
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Cover pan with foil and bake at 375 for 2 hours. Remove foil and bake another 15 minutes uncovered. Test to make sure potatoes are tender. If needed, bake another 15-20 minutes
Enjoy!
