Cheesy Potatoes Au Gratin

This recipe is so easy, it makes you wonder why you ever ate the boxed kind. We’ve all been there and done it. For some reason, potatoes au gratin can seem to be a much more complicated and time consuming dish than it actually is. The truth: it’s super easy. Like one of the easiest ways to prepare potatoes. Especially if you have a mandolin handy. All of the ingredients are ones just about everyone always has handy: potatoes, milk, flour, cheddar and a bit of salt and pepper. This beauty of this dish can be whipped up in less than 20 minutes and on the dinner table in an hour. And don’t be afraid to play around with other types of cheese! We’ve been known to use everything from gruyere to parmesan in a pinch. Top it with some thinly sliced green onions (or not if serving to children or picky eaters) and you have a dish that everyone will love. Learn cooking online with this video detailing how to make a deliciously cheesy potatoes au gratin!

Ingredients:
1 tbsp butter
4 large russet potatoes, peeled
1 cups heavy cream
1 cup milk
2 tbsp flour
1 tsp salt
Freshly ground black pepper
1 cups grated cheddar cheese
Bundle of green onions, white and light green parts only, sliced thin

Potatoes Au Gratin

Directions:
1. Preheat oven to 400 degrees.

2. Using a mandolin, slice the potatoes into ¼ inch thick circular discs.

3. In a large bowl, combine the cream and milk. Gradually add in the salt, flour and pepper. Whisk together until all the dry ingredients are well incorporated.

4. Grease a large baking dish with the butter. Layer the potatoes in the baking dish. Pour the flour/cream mixture over the top, letting it incorporate into each layer.

5. Cover with foil and bake for 20-30 minutes. Remove foil and return dish to the oven for another 20 minutes or until potatoes are fork tender. Remove the dish just one more time and add the cheese, sprinkling it evenly on the top. Bake for another 3-5 minutes or until cheese is melted and slightly bubbling.

6. Serve hot and garnished with the green onions.

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