Creamy Potatoes Au Gratin
Potatoes au gratin are a cozy side dish that pairs well with just about any type of meat. When the milk and cream mix with the starch from the potatoes, it creates this wonderfully rich sauce. But that's not all! It’s then baked until there's a gorgeous golden-brown crust. You might never want mashed potatoes again.
What you need
- 1-3/4 lbs. Yukon Gold Potatoes
- 2-1/2 cups Smith Brothers Farms Milk
- Salt and pepper, to taste
- 1-1/2 tsp. minced garlic
- 1/2 cup Smith Brothers Farms Heavy Whipping Cream
- Gruyere, Parmesan, or other sharper cheese (optional)
Preheat oven to 375F. Peel potatoes and then slice to 1/8th-inch slices. Do not rinse, as the starch from the potatoes will help to thicken the sauce. Bring the milk to a simmer over medium heat. Once at a simmer, add potatoes, salt, pepper, and garlic.
Simmer for about 5 minutes, stirring frequently to prevent sticking, until the sauce has thickened. Remove from heat, and transfer to a baking dish. (Tip: Shallow dishes work best, but make sure it will hold at least 7 cups.)
Pour heavy cream over the top (and if you’re including it, sprinkle grated cheese over as well), and place in oven. Bake for 1 hour or until potatoes are easily pierced with a fork. Remove from oven and let sit for 20 minutes before serving.