Best Perfect Potatoes Au Gratin By Pioneer Woman Recipes

PERFECT POTATOES AU GRATIN

Perfect Potatoes au Gratin image

This easy Potatoes au Gratin recipe is made using whole potatoes (no peeling needed), cream, butter, and cheese and are done in less than an hour.

Provided by Melissa Griffiths - Bless this Mess

Time 1h

Number Of Ingredients 9

Ingredients

2 tablespoons butter, softened
4 large baking potatoes or 8 smaller potatoes (about 2 pounds total)
1 1/2 cups heavy cream
1/2 cup milk (whole or 2%)
2 tablespoons flour
2-4 cloves garlic, finely minced
1 teaspoon salt
freshly ground black pepper, to taste
1 cup sharp cheddar cheese, grated

Steps:

Preheat the oven to 400 degrees F.
Grease the bottom and sides of a baking dish with the softened butter.
Wash and scrub the potatoes clean but don't worry about peeling them. Slice the potatoes into thick slices (somewhere between 1/4 and 1/2 inch thick), then stack the slices and cut them into 4 pieces. Put all of the potato pieces in the bottom of the baking dish.
In a small bowl whisk the cream, milk, flour, garlic, salt, and pepper together. Pour the mixture over the potatoes.
Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 minutes.
Add the cheese to the hot dish and bake for another 3-5 minutes until the cheese is all melted. Serve hot.

Nutrition Facts : ServingSize 1 Generous Scoop, Calories 201 calories, Sugar 2.4 g, Sodium 269.6 mg, Fat 15.9 g, SaturatedFat 10.1 g, TransFat 0.5 g, Carbohydrate 12.4 g, Fiber 1.7 g, Protein 3.2 g, Cholesterol 48.6 mg

PERFECT POTATOES AU GRATIN

Perfect Potatoes au Gratin image

Ree Drummond's potatoes au gratin are truly perfect in every way. The comforting side dish is made with plenty of butter, cream, and cheese, and flavorings.

Categories baking comfort food dinner main dish side dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 whole russet potatoes, scrubbed clean
2 tbsp. butter, softened
1 1/2 c. heavy cream
1/2 c. whole milk
2 tbsp. flour
4 cloves garlic, finely minced
1 tsp. salt
Freshly ground pepper, to taste
1 c. Sharp cheddar cheese, freshly grated

Steps:

Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful. Delicious!

CHEESY AU GRATIN POTATOES

Cheesy Au Gratin Potatoes image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons softened salted butter
8 large russet potatoes, cleaned
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated fontina cheese
6 ounces queso blanco, grated
1 1/2 cups grated white Cheddar
2 tablespoons sliced fresh chives

Steps:

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish with the butter.
Dice the potatoes and place in the prepared baking dish.
Combine the cream and milk in a bowl. Add the flour, salt and pepper. Whisk together until the flour is incorporated. Pour the cream mixture over the top of the potatoes.
Cover with foil and bake for 20 minutes. Uncover and top with the cheeses. Bake for an additional 30 minutes. Remove from the oven and allow to sit for 5 minutes. Sprinkle over the chives and serve.

PERFECT POTATOES AU GRATIN

Perfect Potatoes au Gratin image

For a hearty side dish, make Ree Drummond's Perfect Potatoes au Gratin recipe from The Pioneer Woman on Food Network. Sharp cheddar and green onions add flavor.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 1h10m

Yield 16 servings

Number Of Ingredients 9

Ingredients

2 tablespoons butter, softened
8 large russet potatoes, scrubbed clean
3 cups heavy cream
1 cup whole milk
1/4 cup all-purpose flour
2 teaspoons salt
Freshly ground black pepper
2 cups freshly grated sharp Cheddar
2 green onions, sliced thin (white and light green parts only)

Steps:

Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
Slice the potatoes into sticks, and then cut the sticks to create a dice.
Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.