PIONEER WOMAN’S POTATOES AU GRATIN

Today we’re talking dinner. Savory. Creamy cheesy garlicy potatoes. Pioneer Woman’s potatoes au gratin from Ree’s Food from my frontier cookbook.

My family loves potatoes and my scalloped potatoes have been requested lots of times at the family dinner table but this time, I wanted to try something else, plus it gave me a reason to dust off some of the cookbooks I have shoveled at the back of my office’s bookcase. (I really need to donate some of the cookbooks I haven’t used in years but I just can’t – I’m a cookbook hoarder)

I’ve made this potatoes au gratin about two weeks ago for linner as my husband calls it. That’s an early dinner or late lunch if you didn’t figure that out.

I followed the recipe with just a few little changes. I added a little bit more garlic and cheese and used chives instead of green onions.

My potatoes were nowhere near “big potatoes” so I used 6 small ones. Now, after making it, I think 7 small potatoes might have been better. Either way, they turned out creamy and cheesy just like I wanted them.

I would not call them the perfect potatoes au gratin, that because I haven’t yet met cheesy potatoes I don’t like, but they are easy to make and turned out so good I already plan on making them again soon.

Ingredients

• 2 tablespoons butter, room temperature
• 6-7 small potatoes, scrubbed clean
• 1/2 cup whole milk
• 1 1/2 cups heavy cream
• 2 tablespoons all purpose flour
• 3-5 garlic cloves, minced
• 1 teaspoon salt
• pepper
• 1+1/2 cups shredded sharp cheddar (I used white cheddar)
• fresh chives, thinly sliced

Instructions

1. Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
2. Dice the potatoes. Place them in the buttered dish. Combine the milk and cream in a bowl. Add the flour, garlic, salt and pepper and whisk. Pour over potatoes.
3. .............................

for full recipes please see : atreatsaffair.com

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