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Dreamy, Creamy Potatoes au Gratin

This is cheesy, potato-y deliciousness, and the number one comfort food in our house.

Course: Main Course
Cuisine: American
Keyword: cheese, potatoes
Servings: 8
Author: Shannon
  • 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
  1. Peel and slice the potatoes as thinly as possible (a mandarin slicer works well for this)

  2. Slice onions as thinly as possible

  3. In 9 x 13 pan, sprinkle a little salt and pepper

  4. Arrange 1/3 of the potatoes along the bottom of the pan

  5. Sprinkle with 1/3 of the sliced onions

  6. Sprinkle 2 TBSP flour over layer

  7. Sprinkle with 1 TBSP minced garlic

  8. Sprinkle with 1 cup of the sharp cheddar cheese

  9. Repeat steps for two more layers

  10. On last layer, add 1 cup Parmesan cheese along with the last cup of sharp Cheddar

  11. 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

  12. 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

  13. 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