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.