Perfect Potatoes au Gratin

What a scrumptious dish!  A couple of weeks ago I made this recipe for Easter dinner along side the ham as one of the side dishes. 

It is EASY to make.  Easy to EAT.  Easy to LOVE. And EASY to want to make it AGAIN!!!

Once again, one my "Queen's of Cooking" (QOC) - The Pioneer Woman - was who I discovered this recipe from.  I seriously worship this woman.....if you haven't discovered that already.  :-)

Perfect Potatoes au Gratin

(recipe has been adapted from The Pioneer Woman)

Ingredients:

4-5 whole Russet potatoes, scrubbed clean

2 Tbsp butter, softened

1 1/2 cup heavy cream (I used 1/2 and 1/2)

1/2 cup whole milk (I used 2%)

2 Tbsp flour

4 cloves garlic, crushed or minced

1 tsp salt

freshly ground pepper, to taste

1 cup sharp cheddar cheese, freshly grated

Directions:

1. Preheat oven to 400 degrees F.

2. Smear softened butter all over bottom of baking dish (2 qt baking dish or a pie pan).

3. Slice potatoes, then cut in slices and forths.  Place in a bowl of water as you cut them so that they don't get brown....also a great way to decrease the starch in them.

4. In a medium bowl, whisk together milk, cream, flour, garlic, salt and pepper.

5. Place a 1/3 of the potatoes in the bottom of baking dish.  Pour a 1/3 of the cream mixture over the potatoes.  Repeat 2 more times, ending with the cream mixture. 

6. Cover with foil and bake for 30 minutes.  Remover foil and bake for an additional 20 minutes, or until potatoes are golden brown and bubbling. 

7. Add grated cheddar cheese to the top of potatoes and bake for another 3-5 minutes, until cheese is melted and bubbly.

8. Allow to stand for a few minutes before serving by the spoonful.

Deeeeelish!

Happy Perfect Potatoes au Gratin Baking!

~avril :-)

*This recipe has been linked to Mommy's Kitchen -  for "Potluck Sunday"*