Potatoes+Cheese+Cream=No Leftovers

The secret ingredient is butter

The secret ingredient is butter

This is a great side for any roasted meat, but it works really well with lamb and beef. Do not let the cream come to a boil while baking or it will curdle.

Potatoes Au Gratin

  • 2 lbs baking potatoes peeled and sliced into 1/8″ rounds
  • 3 tbsp butter, cut into small pieces
  • 2 cups grated cheddar cheese
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • Salt/pepper

Grease a deep casserole dish with butter. Create a layer of potatoes, season with salt and pepper, dot with some butter and sprinkle on some cheese. Continue to layer potato rounds, butter and cheese until out of potatoes. Finish the top with more cheese and butter. Heat the milk and cream to a low simmer and pour into baking dish. Cover and place in an oven at 300 degrees. Bake until potatoes are cooked, about an hour, turning the pan often and making sure the liquid does not boil. Remove the cover and continue to bake until the top is brown and most of the liquid is absorbed by the potatoes. Remove from oven and let stand to thicken for 15 minutes before serving.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Recipes, Sides, vegetarian and tagged , , , . Bookmark the permalink.

27 Responses to Potatoes+Cheese+Cream=No Leftovers

  1. TasteFood says:

    That’s my kind of math equation.

  2. Mmmmm! A classic done right!

  3. bulldog says:

    Now this is on the menu for lunch today.. I’m doing it with a roast chicken…

  4. Butter makes everything taste better

  5. ChgoJohn says:

    There’s nothing complicated about this recipe but I bet it sure does taste good.

  6. Fantastic side dish! :)

  7. easybaked says:

    Yum! Cheesy potatoes are one of my favorite things ever!!!

  8. But….if you make a BIG one, you can quite happily eat the leftovers for lunch, and extend the joy… :D

  9. OMG. That is just mouth-watering!!!!!

  10. Sounds good to me – even a little like a gratin dauphinois:)

  11. egg me on says:

    No leftovers, indeed! Mmm … butter.

  12. Mad Dog says:

    I’d go for the dauphinoise too, but I wouldn’t complain about the regular gratin ;-)

  13. Karen says:

    I don’t think anyone could resist those potatoes.

  14. Perfect and I’d fight you for the crispy bits round the edges!

  15. Yum!!!! I could tell as soon as I saw the picture, that this one was going to be good!!! Definitely on my to do list! Cheers!

  16. Cheese and potatoes….drool…..

  17. laurasmess says:

    Your picture is killing me. So much creamy, cheesy goodness in one shot! Why does everything delicious need to be so fattening? Unfortunately, low fat dairy products just don’t do it for me. Full strength all the way!

  18. Carolyn Chan says:

    Holy moly what a classic and awesome combination!

  19. billpeeler says:

    I’d like to live in a world where the secret ingredient is *always* butter.

  20. ampc says:

    It’s so true. I grew up in a family of amazing cooks, but, for some unknown reason, we only ever had au gratin potatoes that came from a box. I’m fairly certain that I gained 10 lbs after a friend cooked this for my birthday one year and gave me the recipe!

  21. peasepudding says:

    Totally no leftovers, in fact I’d be happy with just a dish of this on its own for dinner :-O

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