Every dish needs a side dish. And I am always on the hunt for some good side dishes. Before I enjoyed cooking I would grab a box of potatoes or rice. But now that I am older and wiser, I like to make fresher and home made side dishes. I have nothing against the boxed stuff. In fact I still use it when I need something quick. But there is nothing like homemade potatoes. Potatoes anything is great in my book, but then you get creative and make things like garlic mashed potatoes, twice baked potatoes, and smashed potatoes (ooohhh can't wait to share that one with you all. Your gonna love it!). So when I saw that I could make Au Gratin Potatoes and all homemade I was in.
Homemade Au Gratin Potatoes...you go to be kidding, right?
There is no such thing. The only way to have Au Gratin is to have the boxed kind...Well that is the old way of thinking. What is that saying? Out with the old, in with the new. Well welcome NEW fresh ingredients and homemade Au Gratin Potatoes. These babies were amazing. Let me tell you something. There is something about making a dish that has no preservatives and all fresh ingredients. Something about it being real food and the best part is that they are healthy for you. I know that potatoes aren't super healthy for you, but in moderation they are ok for you. Okay maybe not, but just go with me k. You'll feel much better about eating and making them this way.
Well on to the actual side dish and enough of my rambling on and on about how good these potaters are.
2 tablespoons butter, softened
4 large russet potatoes, cleaned
1/2 cup milk
1 1/2 cups heavy cream
2 tablespoons all-purpose flour
4-5 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
2 green onions, chopped
Preheat oven to 400 F degrees. Butter a 9x13 baking dish with the softened butter (any large baking dish will do)
Slice the potatoes into small cubes. In a mixing bowl, add the milk, cream and mix. Then add the flour, minced garlic, salt and pepper. Whisk the ingredients together well so that the flour is incorporated into the milk/cream mixture.
Put the potatoes into the baking dish and pour the milk/cream mixture all over the top. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes. Then sprinkle on the shredded cheese and return to the oven for 3-5 minutes or until cheese is melted and bubbly.
Remove from oven, sprinkle with green onions and serve. Enjoy!!
Recipe Adapted: Pioneer Woman