Today we’re talking dinner. Savory. Creamy cheesy garlicy potatoes. Pioneer Woman’s potatoes au gratin.
My friend Kita organized Pass the Cook Book Club. The idea behind the club is to dust off the cookbooks and actually test some of the recipes. Of course I jumped when she first mentioned it but sometimes things don’t go as planned. Some may call me an unorganized blogger and I’m not going to argue with that. This time I call it technical problems plus 2 days without power.
If you had asked me a week or so ago I could have sworn winter is way behind us. Good thing you didn’t ask because there are still a couple of inches of snow outside despite the warm weather yesterday.
I’ve made these potatoes au gratin about two weeks ago for linner as my husband calls it. That’s an early dinner or late lunch if you figured 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 have’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.
Creamy, cheesy, garlicy, Pioneer Woman's potatoes au gratin
Ingredients
- 2 tbs butter, softened
- 6-7 small potatoes, scrubbed clean
- 1/2 cup whole milk
- 1+1/2 cup heavy cream
- 2 tbs flour
- 3-5 garlic cloves, minced
- 1 tsp salt
- pepper
- 1+1/2 cups shredded sharp cheddar (I used white cheddar)
- fresh chives, thinly sliced
Instructions
- Preheat the oven to 400 degrees F. Butter a shallow baking dish and set aside.
- 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.
- Cover with foil and bake for 30 minutes. Remove the foil and and bake for another 20-30 minutes. Just before serving, sprinkle with cheese and bake for another 3-5 minutes or until cheese is melted and bubbly.
- Sprinkle on the chives and serve immediately.
Notes
Recipe from The Pioneer Woman Cooks : Food From My Frontier
Sending love your way,
Roxana
{ 22 comments… read them below or add one }
Two more days without power??? Man! It seems something is always going wrong down there. But Im glad things are back and that you posted these potatoes. After seeing everyone’s I really wish I had tried these (maybe I still will).
Mmmm such cheesy potato goodness!
This looks delish! I’ve bookmarked the recipe so I can try it soon as its my hubby’s favorite. thx
Oh, yum! Darn those technical difficulties. Your photos are stunning.
Yours look so creamy and delicous! 2 days without power, that would be tough!
OH YUMMM…talk about comfort…this looks delicious! Beautiful photos, Roxana!
This looks like creamy comfort, Roxana! I want to dive in with a spoon!
Cheese and Potatoes = heaven
I’ve never met cheesy potatoes I didn’t like either!
Happy weekend!
OMG let me bow down before you and these potatoes and show you my empty bowl. I love these!
Oh my goodness, that needs to be my dinner!! Looks so, so good! I love Kita’s idea .. if I could just find more time… I think we need more than 24 hours in a day. :-/
Looks really yummy and perfect for a snow-in day!
Your potatoes turned out wonderful, I was bummed that I forgot to put the green onions on top of mine the chives look so pretty a top them.
are you kidding me?!!! Those look amazing!!!
Cheese and carbs. It’s all I need to be happy. And these look especially delicious!
I don’t make this often since we try to eat lighter but this is absolutely one of my favorite comfort foods. Yours turned out so beautifully.
These are looking delicious, I love potatoes in any way:). Your photos are great too:) Very nice post.
I thought “liner” was a typo when I first read it, LOL! I didn’t figure it out.
I like seeing you share something savory and a gratin dish, no less! I don’t think I’d share this.
Love seeing a savory dish on your blog! This one looks sooooooo delicious! Happy Saturday!
I’ve seen these a few times recently and now after seeing yours, I really want them!!
Wondering if you could make these ahead of time – it says serve immeadiately – would they get too soft if I made ahead of time and rewarmed?
Hi Steph,
I think you can make them a couple of hours in advance, cover with plastic wrap and bake when needed.
Roxana