White Cheddar Au Gratin Potatoes

 

Creamy au gratin potatoes just got a face lift in my kitchen. What used to be made with parmesan and mild cheddar is now a different duo—and I’m in love. The perfect side dish for this year’s Easter dinner, alongside Baked Truffle Brussels and Apple Cider Spiral Ham, these potatoes are too fire to reserve for holidays.

 
 
 

Elements

11-12 YUKON GOLD POTATOES, PEELED AND THINLY SLICED

2-1/2 CUPS HEAVY CREAM

2 CUPS SHARP WHITE CHEDDAR CHEESE, SHREDDED

1/2 CUP PARMESAN CHEESE, FINELY SHREDDED

1-1/2 TEASPOONS SEA SALT

1 TEASPOON GARLIC POWDER

3/4 TEASPOON GROUND BLACK PEPPER

1/4 TEASPOON GROUND NUTMEG

1 TABLESPOON FRESH THYME

1 TABLESPOON BUTTER OR SPRAY AVOCADO OIL, FOR GREASING DISH

Directions

  1. Preheat the oven to 400°F (190°C).

  2. Grease a 9x13 baking dish with butter or oil.

  3. In a small saucepan over medium low heat, add heavy cream, sea salt, garlic powder, black pepper, and nutmeg.

  4. Mix to combine and warm cream mixture for 3-4 minutes; do not boil.

  5. Arrange potato slices around the outside edge of the dish, and then arrange two lines of potato slices along the center
    of the dish.

  6. Pour half of the cream mixture evenly over the potatoes.

  7. Using half of your sharp cheddar, evenly sprinkle cheese over the potatoes and cream.

  8. Add a sprinkle of parmesan cheese and half of the fresh thyme.

  9. Repeat the layering a second time; cream, cheeses, fresh thyme.

  10. Cover with foil and bake for 35 minutes,

  11. After 35 minutes, remove the foil and bake for 30 additional minutes. Keep an eye on it at the end so as to not overly brown the cheese.

  12. Serve hot.

TIP: Use a mandolin to slice those potatoes as thinly as possible. It makes all the difference!

xo, Melissa

 
SidesMelissa ChildressPotatoes, CheeseComment