Perfect Potatoes au Gratin

4.3(251)

What makes an au gratin perfect? Well, lots of them are pretty good. Classic ones employ Swiss cheese or Gruyère. But this one combines cheddar and scallions, which, yes, is darn near perfection.

by Ree Drummond·published 2014-12-16

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Side Dish

Servings

16 servings

Total time

—

Calories / serving

343 kcal

Ingredients (9)

serves

2 tablespoons butter, softenedbutter
8 large russet potatoes, scrubbed cleanpotato
3 cups heavy creamheavy-cream
1 cup whole milkmilk
1/4 cup all-purpose flourflour
2 teaspoons saltsalt
Freshly ground black pepperpepper
2 cups freshly grated sharp Cheddarsharp-cheddar
2 green onions, sliced thin (white and light green parts only)scallion

Instructions (4 steps)

01Preheat the oven to 400 degrees F. Butter a large baking dish with the butter.
02Slice the potatoes into sticks, and then cut the sticks to create a dice.
03Combine the cream and milk in a bowl. Add the flour, salt and some pepper. Whisk it together well so that the flour is incorporated into the milk/cream mixture. Add the diced potatoes to the prepared baking dish and pour the creamy mixture all over the top.
04Cover the dish with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more. Just before serving, sprinkle on the grated cheese and return it to the oven until the cheese is melted and bubbly, 3 to 5 minutes. Sprinkle on the green onions and serve it hot. Creamy, dreamy and divine.

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