Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal.
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.
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.
Creamy, cheesy, garlicy, Pioneer Woman's potatoes au gratin
- 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
- 1+1/2 cups shredded sharp cheddar (I used white cheddar)
- fresh chives, thinly sliced
- Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
- 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.
- 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.
- Sprinkle on the chives and serve immediately.
Recipe from The Pioneer Woman Cooks : Food From My Frontier
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