Perfect Potatoes au Gratin, made with thinly sliced potatoes in a cheesy dreamy cream sauce.
Cheesy Potatoes au Gratin
Hello Scalloped Potatoes, meet the best, perfectly cheesy, Potatoes au Gratin, evah.Ya know, seriously... I am of the opinion that it'd be kinda hard to mess up a dish of potatoes au gratin no matter what you do to them - I mean c'mon now. Potatoes. Cheese. Butter. Cream. Hello. If you're making this for the holidays, you'll probably want to double the ingredients and do extra layers.
Well, I personally love Julia's way with this classic potato dish, however I decided to play with it a bit. You know. For the holidays.
Julia uses Swiss cheese to transform her scalloped potatoes to cheesy au gratin potatoes, but since cheddar is more mainstream in most households, I switched over to cheddar for this one.
Cheddar can be a bit fussy in a casserole like this on its own though so I thought I would add in a little bit of my beloved Velveeta too.
Now I know that some of you running across this are going to scoff at my use of Velveeta, and frankly that's perfectly okay. You don't have to use it, but I love it, and especially love to add some in with macaroni and cheese. If you want a guaranteed, creamy sauce without the notorious curdling cheddar is known for, then add a little bit of Velveeta in there and see what a difference it makes.
Besides that, it's kind of a Southern Thing.
Not at all hard, this dish is a simple, small cheese sauce, poured over the top of layers of very thin sliced potatoes, each sprinkled with salt, pepper, and some shredded cheese - here cheddar.
A mandoline {affil link}is key for these kinds of potatoes I think, but if you don't happen to own one, you can simply slice the potatoes by hand, though it takes a lot more time.
If you like your potatoes sliced thicker, or you don't have a mandolin, cut them about 1/4 inch thick, place them into a pot, cover with water and bring to a boil. Immediately turn off the heat, remove pot from the burner, and let them sit in the water for 5 minutes. Drain well, pat dry and proceed.
For more of my favorite potato recipes, pop over to my Pinterest page!
Unable to view the printable below on your device? Click here.
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20101121BD
.
