potatoes au gratin (sallye)

★★★★★ 1 Review
grandedame avatar
By sallye bates
from Austin, TX

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.

serves 6 to 8
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For potatoes au gratin (sallye)

  • 8 md
    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
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How To Make potatoes au gratin (sallye)

  • 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.
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