Sunday, November 21, 2010

Perfectly Cheesy Potatoes au Gratin

Perfect Potatoes au Gratin, made with thinly sliced potatoes in a cheesy dreamy cream sauce.
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!

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Posted by on November 21, 2010

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