Monday, January 6, 2014
Garlicky Potatoes Au Gratin
A few weeks ago we had a decent snow storm and were home bound for dinner. I was disappointed because we had plans to go out but the weather had different plans for us. That night I ended up making perfect roasted chicken with green beans and these potatoes. They were truly heavenly. Is there anything better than potatoes? Yes... there is... and it's potatoes covered in cheese. Painfully obvious, but felt the need to clarify that one ::wink wink::.
I ended up baking these much longer than needed because my chicken took for-e-ver so I kept taking the dish in and out of the oven. Due to this some of the yummy sauce dried up in the cooking process but none the less they were cheesy, smooth, and decadent. I love the way au gratin potatoes have a crisp top and a soft center. Landon was interested, he watched me serving them and asked to try them, but after a barely-there lick of the potato he tossed the plate aside and decided they weren't for him. Silly baby... but more for mommy and daddy.
Source: Stephanie Cooks Original
2 large Russet potatoes
1/4 cup diced onions (I used frozen, you can use fresh if you prefer)
1 tbsp butter
1 tbsp flour
1/2 cup Philadelphia Roasted Garlic Cooking Creme
1 cup whole milk
1 cup shredded cheddar cheese
Salt and pepper
1- Preheat the oven to 400.
2- Scrub the potatoes. Using a mandolin slice the potatoes into thin even slices. Place in an oven safe baking dish.
3- In a large skillet combine the onion and butter. Cook over medium heat until the onions are soft. Stir in the flour and stir until well combined.
4- Add the cooking creme and milk, heating over medium heat until a low gentle boil begins. Add the cheese and stir well until smooth. Season with salt and pepper to taste.
5- Pour the sauce mix over the potato slices. Bake uncovered for about 1 hour. The top should be golden and crisp.