Gouda and Cheddar Potatoes Au Gratin

One of the very best potato dishes in the world!

This, too, was inspired by the “Mother’s Best” Restaurant Comfort Food edition of Fine Cooking Magazine. (see previous Apple Crisp post)
What I like so much about this recipe is that it’s naturally gluten free and it doesn’t call for any flour. Mixing flour and cream together in the past has always seemed to ruin my au gratin by causing lumps or clumps floating around the potatoes. 

Also, I chose Gouda cheese, as well as extra sharp cheddar, to real kick up the flavor.
This recipe is very easy to make and takes about an hour from start to finish and serves four. It’s very helpful if you use a food processor to slice the potatoes thin.
Ingredients
  • 5 large russet potatoes, peeled and sliced thin
  • 3 cloves of garlic, minced
  • Nonstick cooking spray
  • 3 tsp of kosher salt
  • 1 tsp of freshly ground black pepper
  • 3 cups of half-and-half or heavy cream (I used 1.5 cups of each)
  • 1 1/2 cups of Gouda cheese (shredded)
  • 1 1/2 cups of cheddar cheese (shredded)

Directions:
  1. Preheat the oven to 350 deg F
  2. Spray a 9×13 pan with cooking spray
  3. Put the potatoes, salt, pepper, garlic and half-and-half or cream in to a large 6 or 8 qt saucepan
  4. Bring to a boil over medium heat, stirring occasionally
  5. Lower to a simmer and cook for about 5 minutes until the starch from the potatoes is released and the cream starts to thicken
  6. Pour creamy potatoes into the prepare dish
  7. Spread the cheese across the top and press down to submerge the potatoes
  8. Bake until the top is golden brown and the potatoes are tender (about 45-50 minutes)
  9. Let cool for 10-15 minutes before serving

*Tip: put a baking sheet on the rack below the potatoes in case they bubble up and spill over. You’ll save the time it will take to clean out the bottom of your oven!
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