Friday, December 24, 2010

My friend clued me in on this wonderful recipe from The Pioneer Woman, it was incredibly tasty! I did, however, peel the potatoes, I used skim milk as that was all we had on hand and I only used about a teaspoon of minced garlic! I think that was plenty of garlic! I'm sure I used more cheese and it was from a bag! Gotta keep life easy! Enjoy!

Perfect Potatoes au Gratin

Prep Time: 10 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 8


* 4 whole Russet Potatoes, Scrubbed Clean
* 2 Tablespoons Butter, Softened
* 1-½ cup Heavy Cream
* ½ cups Whole Milk
* 2 Tablespoons Flour
* 4 cloves Garlic, Finely Minced
* 1 teaspoon Salt
* Freshly Ground Pepper, to taste
* 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions:

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

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

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