Potatoes au Gratin
Potatoes baked until tender in a rich, creamy sauce with garlic and cheddar cheese.
Servings 8 servings
- 2 ¼ lb. medium-sized potatoes
- 1 large garlic clove minced
- 4 ounces cheddar cheese
- Salt and ground black pepper
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
Preheat the oven to 275°. Peel the potatoes and cut them into thin slices. A mandoline is recommended for slicing the potatoes.
Butter a shallow baking or au gratin dish and place one-third of the potatoes in an even layer in the bottom. Sprinkle with half the minced garlic, one-third of the grated cheese, and some salt and pepper. Repeat with another third of the potatoes, the rest of the garlic, one-third of the cheese, and more salt and pepper. Create one final layer of neatly arranged, overlapping slices on top.
Warm, but do not boil, the milk and cream together in a pan with a dash more salt and pepper. Pour the warmed milk and cream over the entire dish and sprinkle with the remaining cheese.
Bake for 1 ½ to 2 hours or until the potatoes are tender when pierced with the top of a knife. Cover loosely with foil if the top begins to brown too quickly during cooking.
Serving: 1g | Calories: 327kcal | Carbohydrates: 31g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 205mg | Fiber: 3g | Sugar: 5g