• Cheesy Au Gratin Potatoes
  • Stuffed Peppers
  • Chipotle Fried Chicken
  • Buttermilk Chocolate Cake
  • Mexican Chicken and Enchilada Rice

Cheesy Au Gratin Potatoes

Au Gratin Potatoes small

I’m all about the cheese, bout the cheese, and bubbles. Yessss, layers of tender potatoes blanketed in bubbly, melty, rich cheese. Sigh. Who can resist? Have you had Au Gratin Potatoes before? I know it’s a fancy French name, but I have to admit I used to think people were saying “oak rotten.” And that, my friends, does not sound yummy at all. Who wants to eat rotten potatoes? And what do oak trees have to do with potatoes?

My family has been making these Cheesy Au Gratin Potatoes for years. When my dad was in the military, we lived in Morocco where we had a gorgeous house and even a maid and gardener. The maid had learned how to make these from the woman who lived in the house before us and had taken a French cooking class. Good thing I was brave enough to try them despite them having “rotten” in their name. Because I am never going back, my friends. Fries, baked potato, mashed potatoes….they got nothin’ on these babies.

My sister often makes these for Christmas dinner and they’re my favorite part. In fact, I’d be fine if she’d just park the pan in front of me. Because it’s a special occasion and calories don’t count then. :) Now the best Au Gratin Potatoes, I think, are made with rich Gruyere cheese. But it can be kind of pricey, so feel free to substitute cheddar or Monterey Jack. Or go crazy and do Pepperjack. Or try a variety! The possibilities are endless. Like your love for these will be.

Cheesy Au Gratin Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 12 servings
Ingredients
  • 10 large russet potatoes, peeled and thinly sliced
  • 1 lb. Gruyere cheese, grated
  • 1 quart half-and-half
  • 2 sticks butter, cut into pats or melted
  • Salt and pepper to taste
  • 3 cloves (3 tsp.) garlic, minced
  • Flour
Instructions
  1. Preheat oven to 350 degrees.
  2. Butter a large roasting pan pan and layer potatoes so they are barely overlaid.
  3. Dot with pats of butter or brush with melted butter.
  4. Sprinkle salt and pepper and garlic and dust with flour.
  5. Sprinkle with cheese to coat. Repeat layers 3-4 times, ending with cheese on the top.
  6. Pour half-and-half until you can see it start to seep in.
  7. Bake for 1-1/2 to 2 hours or until pierced potatoes are done.

Erin Sig thumbnail

Link Parties Linking Here:

Totally Talented Tuesdays

Stuffed Peppers

Stuffed Peppers

You know when you find a recipe for a dish that is so beyond amazing that no other recipe for it will do? That is this recipe, my friends. If you’ve ever tried stuffed peppers and liked them, then prepare to be blown away. Really, you should forget what you know about stuffed peppers. Because… 

Read More »

Chipotle Fried Chicken small

Chipotle Fried Chicken

Hello, friends! I’m still trying to decompress after a super busy weekend. I attended the Build Your Blog Conference in Salt Lake City where I learned so much I felt my head was going to explode. There are so many things on my To Do list that if I get to all of them, it… 

Read More »

Buttermilk Chocolate Cake all

Buttermilk Chocolate Cake

Well, hello there! It’s been so long. And the fault is totally mine. The past week was super crazy and now I finally have time to relax. Last week I was in NYC for work, which was fun, but I didn’t have much time to explore and enjoy it. Still, you can’t beat working outside… 

Read More »

Chicken and Mexican Rice 2

Mexican Chicken and Enchilada Rice

Happy Fiesta Friday, friends! How are you celebrating? Oh, you haven’t heard of it? It’s a new holiday I made up because 1) I have Mexican food on the brain and all I really want to do is face plant into this Mexican Chicken and Enchilada Rice and 2) The Trader Joe’s that’s 7 minutes… 

Read More »