Pioneer Woman’s Perfect Potatoes au Gratin

• Produce

  • 4 Baking potatoes or 8 smaller potatoes, large
  • 2 cloves Garlic

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Flour
  • 1 tsp Salt

• Dairy

  • 2 tbsp Butter
  • 1 cup Cheddar cheese, sharp grated
  • 1 1/2 cups Heavy cream

• Other

  • 1/2 cup Milk (whole or 2%

Found on blessthismessplease.com

Ingredients

• 2 tablespoons butter, softened
• 4 large baking potatoes or 8 smaller potatoes (about 2 pounds total)
• 1 1/2 cups heavy cream
• 1/2 cup milk (whole or 2%)
• 2 tablespoons flour
• 2-4 cloves garlic, finely minced
• 1 teaspoon salt
• freshly ground black pepper, to taste
• 1 cup sharp Cheddar cheese, grated

Directions

• Preheat the oven to 400 degrees.
• Grease the bottom and sides of a baking dish with the softened butter.
• Wash and scrub the potatoes clean but dont worry about peeling them. Slice the potatoes into thick slices (some where between 1/4 and 1/2 inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
• In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes. Cover the dish with foil and back for 40 minutes. Remove the foil and bake for another 10 minutes. Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melty. Serve hot.

Nutrition