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.
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
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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!
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