On the menu tonight – Scalloped Potatoes au Gratin!
I’ve seen so many pictures of Scalloped Potato dishes that I decided to make it. This isn’t a difficult dish to make, but it looks awesome – especially if you take the time to arrange the potato slices neatly. I didn’t have the time to arrange the slices in any particular shape this time.
The trick to this dish is getting the slices the same thickness. Take the help from your food processor or box grater to get perfectly uniform slices – about 1/8″. From there, all you have to do is add the cream and other ingredients to a large pan and cook the potatoes about 15 -18 minutes. Then, transfer the ingredients to your baking dish and bake. That’s it!
So, the next time you are serving potatoes, consider making them a little fancy and try my Scalloped Potatoes!
Scalloped Potatoes au Gratin with Smoked Gouda and Cheddar Cheese
(3 votes, average: 4.33 out of 5)
Loading...Scalloped Potatoes au Gratin with Smoked Gouda and Cheddar Cheese
Ingredients
- 2 1/2 - 3 lbs Russet or Yukon Gold Potatoes, sliced about 1/8" thick
- 1 onion, finely chopped
- 2 cups heavy cream
- 1 Tbsp chicken bouillon powder
- 1 Tbsp butter
- 2 garlic cloves, minced
- 1/2 tsp nutmeg
- 1 tsp thyme (2 tsp if using fresh)
- 1/2 - 3/4 cup Smoked Gouda cheese
- 1/2 - 3/4 cup Cheddar cheese
Instructions
Pre-heat oven to 375 degrees
In a large pan, over medium high heat, add the butter and onions. Cook about 5 minutes
Add the garlic, and cook another minute or two, lower the temp to medium, then add the heavy cream (don't let the cream burn, keep stirring and lower the temp more if needed)
Add the thyme, nutmeg, chicken bouillon powder, and potatoes. Cook about 15 minutes until the potato slices are fork tender
Transfer to a 9x9 baking dish and cover with the grated cheese
Bake about 15 minutes or until the cheese is slightly golden brown on top and the cheese is bubbly
Pull from oven and let rest at least 5 - 10 minutes before serving
