This potato recipe packs in creamy cheesey goodness and will absolutely torture you with its wonderful scent when it’s cooking. When it comes out the oven, we have a very hard time letting it cool the appropriate ten minutes before we dig in.
Keep in mind that this dish needs to cook a long time (hour and a half) and unless you have two ovens may not work with a turkey. But it is even better the next day so could be made a day ahead of time!
Would be a great side dish for meatloaf.
*Tips for making Augratin Potatoes
Cheddar Cheese Scalloped Potatoes
- 2 1/2 cups heavy cream (NOT ultra pasteurized for best results)
- 3/4 cup finely chopped shallots or onions
- 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
- 2 teaspoons celtic sea salt
- 3/4 teaspoon ground black pepper
- 4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
- 2 cups (packed) grated sharp white cheddar cheese (about 8 ounces)
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish.
- Whisk cream, shallots or onions, rosemary, salt and pepper in medium bowl to blend.
- Place half of potatoes in prepared baking dish, overlapping slightly.
- Sprinkle with 3/4 cup cheese.
- Top with second layer of potatoes.
- Pour cream mixture over potatoes in dish.
- Sprinkle with remaining cheese.
- Cover gratin with foil and bake 1 hour.
- Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer.
- Let gratin cool 10 minutes before serving.