Potatoes au gratin loaded with cheese, cream and garlic. An easy no fuss no mess delicious weeknight meal and the perfect side dish to your holiday meal.
Yield / Serves
6-8 medium size potatoes, cleaned peeled
2 teaspoons parsley
Salt as per taste
2 tbsp butter soft or melted
Pepper powder to taste, freshly ground
1 cup fresh cream
1/2 cup milk
2 tablespoons rice flour
4-6 garlic cloves, grated
Preheat the oven to 180C. Butter a shallow baking dish and set aside.
Dice the potatoes. Place them in the buttered dish. Apply butter over the potatoes.
Bake this dish with potataoes in the preheated oven for 5-7 minutes with upper rods on.
In a bowl combine the milk and cream.
Add the flour, garlic, salt and pepper, half of cheese and whisk.
Remove the dish from oven and check the potatoes. If they have turned little golden brown or not.
Pour the liquid mixture over the potatoes carefully.
Sprinkle other half of the grated cheese and sprinkle parsley on top.
Traditionally the liquid is poured over raw potatoes and kept in oven for over an hour. Cooking potatoes in the beginning reduces the overall cooking time of the recipe. So I have come up with this shortcut.
Insert a skewer to check if potatoes are soft, it means our Pioneer Woman's Potato Au Gratin is ready to be served.
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