How To Make Potatoes Au Gratin

This new world favorite with European roots isn’t seen enough hot and bubbling on the dinner table. In fact, the boxed version makes a more frequent appearance than the homemade kind. But we’re here to tell you that there’s no reason to try and take a short cut when you could be enjoying your own potatoes au gratin creations at the same price. In fact, this recipe takes just a couple ingredients that you most likely already have in your kitchen: milk, butter, flour, potatoes and cheese. Some quick swoops with the mandolin, whisking of the milk and flour and grating of cheese is all it takes to create a gorgeous side fit for an indulgent occasion. Pop it in the oven for less than an hour and voila, this French-inspired dish is ready to be topped with sliced green onions and served alongside the other divine foods you’ve cooked up. Seriously, this is one of those really complicated-seeming, fancy-looking foods that takes very little to throw it all together. Our recipe doesn’t even require a stovetop roux. Win!

So follow along with us in this online cooking class as you learn to cook the heavenly and rich dish, potatoes au gratin. You’re not going to believe just how easy it is to make from scratch!

Potatoes Au Gratin Recipe:

Ingredients:
1 tbsp butter
4 large russet potatoes, peeled
1 cups heavy cream
1 cup milk
2 tbsp flour
1 tsp salt
Freshly ground black pepper
1 cups grated cheddar cheese
Bundle of green onions, white and light green parts only, sliced thin

Directions:
1. Preheat oven to 400 degrees.

2. Using a mandolin, slice the potatoes into ¼ inch thick circular discs.

3. In a large bowl, combine the cream and milk. Gradually add in the salt, flour and pepper. Whisk together until all the dry ingredients are well incorporated.

4. Grease a large baking dish with the butter. Layer the potatoes in the baking dish. Pour the flour/cream mixture over the top, letting it incorporate into each layer.

5. Cover with foil and bake for 20-30 minutes. Remove foil and return dish to the oven for another 20 minutes or until potatoes are fork tender. Remove the dish just one more time and add the cheese, sprinkling it evenly on the top. Bake for another 3-5 minutes or until cheese is melted and slightly bubbling.

6. Serve hot and garnished with the green onions.

Special Thanks:

Talent: Lauren Nolan of Lake Shore Lady
Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: “Suburban Ballet” by Lincoln Grounds