Pioneer Woman’s potatoes au gratin

Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal.

Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. Recipe on Roxanashomebaking.com

Today we’re talking dinner. Savory. Creamy cheesy garlicy potatoes. Pioneer Woman’s potatoes au gratin.

My friend Kita organized Pass the Cook Book Club. The idea behind the club is to dust off the cookbooks and actually test some of the recipes. Of course I jumped when she first mentioned it but sometimes things don’t go as planned. Some may call me an unorganized blogger and I’m not going to argue with that. This time I call it technical problems plus 2 days without power.

If you had asked me a week or so ago I could have sworn winter is way behind us. Good thing you didn’t ask because there are still a couple of inches of snow outside despite  the warm weather yesterday.

Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. Recipe on Roxanashomebaking.com

I’ve made these potatoes au gratin about two weeks ago for linner as my husband calls it. That’s an early dinner or late lunch if you figured that out.

I followed the recipe with just a few little changes. I added a little bit more garlic and cheese and used chives instead of green onions.

My potatoes were nowhere near “big potatoes” so I used 6 small ones. Now, after making it I think 7 small potatoes might have been better. Either way, they turned out creamy and cheesy just like I wanted them.

I would not call them the perfect potatoes au gratin, that because I have’t yet met cheesy potatoes I don’t like, but they are easy to make and turned out so good I already plan on making them again soon.

Pioneer Woman’s potatoes au gratin

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 23 minutes

Pioneer Woman’s potatoes au gratin

Creamy, cheesy, garlicy, Pioneer Woman's potatoes au gratin

Ingredients

  • 2 tbs butter, softened
  • 6-7 small potatoes, scrubbed clean
  • 1/2 cup whole milk
  • 1+1/2 cup heavy cream
  • 2 tbs flour
  • 3-5 garlic cloves, minced
  • 1 tsp salt
  • pepper
  • 1+1/2 cups shredded sharp cheddar (I used white cheddar)
  • fresh chives, thinly sliced

Instructions

  1. Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
  2. Dice the potatoes. Place them in the buttered dish. Combine the milk and cream in a bowl. Add the flour, garlic, salt and pepper and whisk. Pour over potatoes.
  3. Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-30 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted and bubbly.
  4. Sprinkle on the chives and serve immediately.

Notes

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Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal. Recipe on Roxanashomebaking.com

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The best homemade dinner rolls 

The best homemade dinner rolls (from scratch)

Sending love your way,

Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    Two more days without power??? Man! It seems something is always going wrong down there. But Im glad things are back and that you posted these potatoes. After seeing everyone’s I really wish I had tried these (maybe I still will).

  2. Elizabeth @ Confessions of a Baking Queen says

    I’ve never met cheesy potatoes I didn’t like either! :) Happy weekend!

  3. Maureen | Orgasmic Chef says

    OMG let me bow down before you and these potatoes and show you my empty bowl. I love these!

  4. says

    Oh my goodness, that needs to be my dinner!! Looks so, so good! I love Kita’s idea .. if I could just find more time… I think we need more than 24 hours in a day. :-/

  5. Suzanne says

    Your potatoes turned out wonderful, I was bummed that I forgot to put the green onions on top of mine the chives look so pretty a top them.

  6. Anita at Hungry Couple says

    I don’t make this often since we try to eat lighter but this is absolutely one of my favorite comfort foods. Yours turned out so beautifully.

  7. Ella-Home Cooking Adventure says

    These are looking delicious, I love potatoes in any way:). Your photos are great too:) Very nice post.

  8. says

    I thought “liner” was a typo when I first read it, LOL! I didn’t figure it out. :(

    I like seeing you share something savory and a gratin dish, no less! I don’t think I’d share this. :)

  9. Steph says

    Wondering if you could make these ahead of time – it says serve immeadiately – would they get too soft if I made ahead of time and rewarmed?

  10. Amanda says

    these look amazing. I want to make them but I was wondering if I can omit the heavy cream since I don’t have any. Can I use all milk instead?

    • says

      Hi Amanda,
      I apologize for the late reply.
      Milk is more watery than heavy cream. You could use half-and-half if you have.

      Roxana

  11. kneesha says

    Oh my goodness. I made this last night and it was delicious. We loved the soft melt in your mouth potatoes with the rich garlicky taste. Here in South Africa we love braais and this will bd a perfect accompaniment.

  12. Darla D says

    Was wondering when you said 1 +1/2 cup heavy cream is that one cup or one pint or one quart really want to make them they look delicious.

    • says

      1 + 1/2 cup heavy cream means 1 full cup plus half cup or 12 fluid oz
      One pint equals 2 cups or 16 fluid oz
      One quart equals 4 cups and 32 fluid oz

      Hope that answers your question

  13. Sabah says

    Ah actually never mind I realised that’s for sour cream. I think a melted butter/milk combination will do okay?

    • says

      Hi Sabah,

      I don’t think Greek Yogurt will work in this recipe instead of heavy cream.
      I would stick with the heavy cream, but if you don’t have heavy cream on hand, you could probably use 1 1/4 cup milk and 1/4 melted butter.

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