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Creamy Au Gratin Potatoes

June 9th, 2012 | Posted by Angela Roberts in Recipes | Side Dishes | Vegetarian

I absolutely love cheese and I love potatoes so when the two come together I am in bliss.  Homemade Creamy Au Gratin potatoes is one of my favorite side dishes.  I do not prepare it often, because it is certainly not the most healthy dish, I usually reserve it for a special dinner.   My kids love this potato dish…even Alex who claims not to like cheese!

A common meal that I grew up with was pork chops, lima beans, and Betty Crocker Au Gratin Potatoes.  I still make this for dinner however I leave Betty Crocker out of the equation!  I always hope that there are leftovers because they are great the next day too.

Here is what you need:

2 pounds russet potatoes cut thin (I leave the skin on but you can remove it if that is your preference), 1 medium onion finely chopped, 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried), 1 teaspoon sea salt, 1/2 teaspoon black pepper, 1 1/2 cups heavy cream, 8 ounces grated sharp white cheddar cheese **I like cheese, you can reduce this amount to 6 ounces if you desire!**

Here is what you do:

Preheat oven to 375°F.  Rub a 2 1/2 quart baking dish with olive oil to prevent sticking.

Stir together heavy cream, onions, rosemary, salt, and pepper in a medium bowl.  (Shout out to my mama again for my awesome bamboo bowls!)

Place half of the potatoes in the prepared baking dish, overlapping slightly.

Sprinkle with 1/2 of the sauce and 1/2 of the grated cheese.  Top with remaining potatoes.  Pour remaining cream sauce over the potatoes and sprinkle with the remaining cheese.

Cover with foil and bake for 1 hour 15 minutes.  Uncover and bake until top is golden brown and the potatoes are tender, about 30 minutes.

Let the au gratin potatoes cool 10 minutes before serving.

 

Enjoy!!

If you like this recipe you may like Ultimate Twice Baked Potatoes.  To see more of my recipes please click here.

 

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