Potato. Po-tarrr-to. However you say it (and just for the record unlike tomato that I say differently to you guys I do pronounce potato the same. I mean, who says po-tarrto?!) they’re cheap, delish, easy to cook and plentiful right now. So I asked for recipes. Wowsers! I called; you answered so this week we’re doing potato recipes. Get ready to chop, freeze and serve up a bunch of yumminess for dinner.
This one comes from a new reader, Melissa and is adapted from Pioneer Woman. Thanks girl!
Cheesy Potatoes au Gratin
4 large potatoes (3 if using the giant baking potatoes), scrubbed clean, skin on
1-2 T butter, softened
2 C milk (we used 2%)
2 T flour
4 garlic cloves, peeled and minced
1 scant teaspoon salt
fresh ground pepper
1-2 cups sharp cheddar (we used about 1 cup white cheddar and a handful or two of yellow)
Preheat oven to 400. Smear softened butter over bottom and sides of baking dish. Thinly slice potatoes. Whisk milk, flour, garlic, salt, and pepper together. Cover bottom of dish with 1/3 of potatoes, pour 1/3 of milk mixture over. Sprinkle with just a little cheese. Repeat two more times, but the last time, leave off the cheese. (Don’t worry! We’ll put more cheese on later!) Cover dish, bake for 30-40 minutes. Uncover for another 1/2 hour or so. When potatoes are getting nice and browned, sprinkle a good handful of cheese on top and bake for another 15 minutes or until the cheese is as brown and bubbly as you like.
We baked ours for almost an hour and a half…creamy, cheesy, potato-y perfection. And it wasn’t crazy rich…this is based on a recipe by Pioneer Woman that called for heavy cream and whole milk instead of just regular 2%. You’ll never miss it, promise. I think it’s the long baking time. It’s super healthy, considering dishes like this are usually made with much more fat and salt.