POTATOES AU GRATIN (SALLYE)

Potatoes Au Gratin (sallye)

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sallye bates

By
@grandedame

This is my take on a classic dish. I find using the Mexican cheese gives it a little creamier, richer flavor than using cheddar only.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 8 medium
    russet potatoes, diced
  • 2 Tbsp
    flour
  • 2 Tbsp
    melted butter
  • 1 bunch
    green onions (optional)
  • 8 oz
    queso fresco cheese, grated
  • 8 oz
    cheddar cheese, grated
  • 1 c
    heavy cream
  • ·
    salt & pepper to taste (about 1 tsp each)
  • 1/8 c
    water

How to Make POTATOES AU GRATIN (SALLYE)

Step-by-Step

  1. ALTERNATES:
    1. You can use milk instead of cream
    2. You can use all cheddar or cheddar jack instead of 1/2 queso fresco and 1/2 cheddar
    3. Leave onions out if preferred
  2. Preheat oven to 375º

    Dice onions including green part & set aside

    Peel and dice potatoes into 1" cubes

    Place potatoes in microwave safe bowl with 1/8 cup water, cover with paper towel and heat on full power for 3-4 minutes
  3. Pour melted butter into 9" x 13" baking dish and coat inside surfaces with it

    Remove potatoes from microwave and pour into buttered baking dish

    Sprinkle flour, salt and pepper over potatoes and mix to coat potatoes evenly
  4. Mix cheeses and green onions together and pour over potatoes, spreading evenly so all potatoes are covered (add more cheese if needed)

    Pour cream over entire mixture
  5. Cover with foil tent and place in preheated oven

    Bake for approximately 35 minutes (until potatoes are tender and cheese is bubbly)

    Remove foil and continue to bake for 10 more minutes until cheese top is browned and crusty
  6. Best if served immediately.

Printable Recipe Card

About POTATOES AU GRATIN (SALLYE)

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy



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