I used to prepare potatoes au gratin the traditional way – making the white bechemel sauce, but this method is so much easier, and it makes its own sauce!  Recipe can easily be doubled.

2 – 2 1/2  lbs. russet potatoes
1  1/2 c. heavy cream
1/2 c. whole milk
1 t. kosher salt
1 t. dried, minced onions
2  1/2  T. flour
1 c. grated gruyere or cheddar, plus 2 T. extra  for finishing

Preheat oven to 400 degrees

Whisk cream, milk, salt, onions, and flour in small bowl, set aside

Spray 2  qt. oven safe casserole dish with cooking spray

Peel potatoes, slice in half lengthwise, then slice across on a mandolin, or by hand  1/8″ thick
Add potatoes to casserole dish and distribute evenly
Pour milk mixture over potatoes
Cover with aluminum foil and bake for 30 minutes

Remove from oven and stir in cheese
Bake, uncovered, for 10 minutes

Remove from oven, stir and check potatoes for doneness
Top with 2T. extra grated cheese

If needed, cook another 10 minutes, or until potatoes are tender

Let casserole rest for 15 minutes before serving.  Sauce will thicken up as it sits.

 

Adapted from Ree Drummond, Pioneer Woman

 

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