Creamy Cheddar Au Gratin Potatoes
Experience the rich, creamy goodness of Creamy Cheddar Au Gratin Potatoes, a vegetarian American classic that’s perfect for family gatherings or special occasions. This dish features layers of tender russet potatoes smothered in a luscious cheese sauce, making it a comforting side that pairs beautifully with any main course.
With its gluten and dairy content, this recipe is ideal for those who enjoy hearty flavors without compromising on taste. Perfect for serving alongside eggs and bacon as leftovers, these potatoes are versatile and satisfying.
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Get ready to elevate your meal prep with Creamy Cheddar Au Gratin Potatoes—your taste buds will thank you!
Recipe Collection: Side Dish
Serving Size: 6
Cooking Time: 90 minutes
Overview
These super creamy and rich restaurant-style potatoes are a delightful indulgence, perfect for special occasions. They pair wonderfully with eggs and bacon as leftovers, making them a versatile addition to any meal.
Diet Type
Vegetarian
Allergies
Dairy, Gluten
Cuisine
American
Ingredients
- 1 Tablespoon (tbsp) butter
- 3 Whole russet potatoes, peeled
- 1 Cup heavy cream
- 0.5 Cup 2% reduced-fat milk
- 4 Cloves garlic, minced
- 2 Tablespoons (tbsp) all-purpose flour
- 1 Pinch salt, to taste
- 1 Pinch black pepper, to taste
- 1 Cup medium Cheddar cheese, grated
Steps
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease a 9x13 inch baking pan with butter. Spread the cubed potatoes evenly in the pan.
- In a large bowl, whisk together the heavy cream, milk, minced garlic, flour, salt, and pepper. Pour this cream mixture over the potatoes in the pan. Cover the pan with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until the potatoes are easily pierced with a fork, about 40 more minutes.
- Remove the potatoes from the oven and sprinkle the grated Cheddar cheese on top. Return to the oven and bake until the cheese is melted, about 5 to 10 minutes.
- Allow the dish to cool for 5 minutes before serving. Enjoy your creamy, cheesy potatoes!