Well folks, I’m not going to lie, this post is going to be a quick one (maybe). I am on my lunch break, don’t have much time but have been meaning to post this for a while. I also have to apologize for the ugly pictures, I was making a large batch for the dinner we had with friends the other night, so it was quick and dark out. Now that that’s out of the way, I just have to say, The Pioneer Woman is a genius. I know I’ve talked about her before, and I am sure most of my readers are well versed with her blog. Seriously, if you don’t follow, please go follow immediately…after reading my post .
Which reminds me, please feel free to SUBSCRIBE to my blog too, if you don’t already. You can enter your email on the left hand side, and you will automatically get emails with each new recipe! And while I am thinking about it- Also, I am so excited to announce I will have a guest blogger/bloggers in the next week or so with a fun Easter themed recipe! ANNNDD- Next blog post, I will be doing a GIVEAWAY!! So keep your eyes peeled! I actually came across Pioneer Womans PERFECT Potatoes Au Gratin , first when my friend Brooke reviewed them on her cooking blog, Stir Mix A lot (she also has a regular blog which I enjoy thoroughly too- LaBouve Loca). I somehow managed to completely miss them when Ree posted them. But boy am I glad that Brooke resurfaced them for me! I have made them around 3 times in the past month, they are AH-MAZ-INGGGGG! (AND SUPER EASY!) Truthfully, The Pioneer Woman has MUCH better pictures than me with more detail, so I won’t get my feelings hurt if you just use hers.
First you start off by dicing up 4 russet potatoes in cubes. (I obviously have more because I tripled the recipe) She suggests slicing them, then cutting them in 4, I cut them in 6 so that the potatoes are in smaller pieces and get nice and soft quicker. (I like to think they are anyways).
Once all the potatoes are cut, I mince 4 cloves of garlic. And to be honest, I like to mince the garlic first, that way the potatoes stay nice and fresh until they are about to go into the oven. Of course, you can always used the jarred variety of minced garlic, but I think there is nothing like fresh!
Once all the dicing and mincing is done, put the garlic in a bowl and mix with your milk, heavy cream, flour (DON’T FORGET THE FLOUR!!), salt and pepper.
Place 1/3rd of the potatoes on the bottom of a heavily buttered baking dish. Then pour 1/3rd of the wet mixture over, repeat layers until all of the potatoes and cream is in the dish.
Cover with foil and put in the oven at 400 for 30 minutes. Remove foil, then place back in oven for another 20, until the top is nice and brown. Shred a cup of freshly shredded cheddar cheese, and sprinkle on top of the completed product. Place back in the oven for another 3-5 minutes.
Remove from oven and dig in!
Seriously, so good, making me want to make some more tonight!
Be on the look out very soon for my next post, STRAWBERRY COBBLER! SO GOOD!
Perfect Potatoes Au Gratin
Recipe by The Pioneer Woman
4 whole Russet Potatoes, Scrubbed Clean
2 Tablespoons Butter, Softened
1-½ cup Heavy Cream
½ cups Whole Milk
2 Tablespoons Flour
4 cloves Garlic, Finely Minced
1 teaspoon Salt Freshly Ground Pepper, to taste
1 cup Sharp Cheddar Cheese, Freshly Grated
Preheat oven to 400 degrees.
Smear softened butter all over the bottom of a baking dish.
Slice potatoes, then cut slices into fourths.
In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
Allow to stand for a few minutes before serving by the spoonful.