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Gravel & Dine

Au Gratin Potatoes

Creamy, garlicy, cheesy au gratin potatoes that make a great side dish alongside an Easter ham, or any other night of the week next to pork chops, a steak, or anything else you want!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Sides
Ingredients Method

Ingredients
  

  • 3 T softened butter
  • ¾ c whole milk
  • 2 ¼ c heavy cream
  • 3 T flour
  • 6 cloves garlic minced
  • 1 ½ t salt
  • Fresh ground pepper
  • 6 large russet potatoes
  • 1 ½ c shredded gruyere cheese
  • 1 ½ c sharp cheddar cheese
  • 1 bunch green onions thinly sliced

Method
 

  1. Preheat the oven to 400 degrees. Spread softened butter into a 9x13 glass baking dish.
  2. Whisk together the milk, cream, flour, minced garlic, salt, and pepper. Set aside.
  3. Slice the potatoes into sticks. Cut the sticks into minced cubes.
  4. Spread half of the potatoes into the prepared baking dish. Pour on half of the cream mixture. Top with gruyere cheese. Add the remaining potatoes. Pour on the remaining half of the cream mixture.
  5. Cover the baking dish with foil and bake for 30 minutes. Uncover and bake an additional 20 minutes. Test a potato for doneness, if fork doesn’t pierce easily continue baking, checking in 5-10 minute intervals until potatoes are tender.
  6. Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until cheese is melted. Sprinkle with chopped green onions.
  7. Serve.