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.
serves6 to 8
prep time10 Min
cook time45 Min
Ingredients For potatoes au gratin (sallye)
russet potatoes, diced
green onions (optional)
queso fresco cheese, grated
cheddar cheese, grated
salt & pepper to taste (about 1 tsp each)
How To Make potatoes au gratin (sallye)
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
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
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
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
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
Best if served immediately.
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