Potatoes Au Gratin

Potatoes Au Gratin

Potatoes are definitely my favorite side dish. I made this recipe for the first time ever, and DIED. After my roasted banana bars with browned butter-pecan frosting was such a hit at my friend’s partayyyy…. I decided to immediately dive into another recipe from Cooking Lights best recipes ever magazine- and YUP, another win. Another BIIIIIG win. These potatoes have garlic, rosemary, parmesan cheese, and gruyere blended perfectly together. My hubs was cooking a steak on the grill because for the first time in about 6 months it wasn’t below zero, (might as well be bikini weather here in NH) …so I figured it was a great time to try this out.

The recipe calls for using boxed potatoes and that, I’m not really good with. It’s easy enough to slice a potato, I mean really. (Especially with a mandolin slicer- you’re done in 2 seconds, and all of the slices are as thick/thin as you want!) So anyway, I’d use 3-4 large Russet potatoes instead of the boxed stuff, but, your call!

I also found that I needed to use a little extra flour than the 6 tablespoons it calls for in order to obtain the desired thickness of the cheese sauce.

FINALLY, if you have leftovers, I know it sounds weird, but I mashed mine up for a totally different take on this side dish. I was scooping some out to serve the next day with a Hamburger Steak, and just.. started… MASHING. (Rough day, Steph?) Anyway, the mashed potato version is INCREDIBLE. I even put them in serving size Tupperware containers and froze them for  an easy weekday side. So you really can’t go wrong with this one! I’ve placed their recipe exactly below, but in the notes section I’ve included my personal recommendations 😉 ENJOY!

Potatoes Au Gratin
Serves: Serves 12
  • 2 (20-ounce) bags home-style potato slices (such as Simply Potatoes)
  • Cooking spray
  • 1 ½ tablespoons butter
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 6 tablespoons all-purpose flour
  • 3 cups 2% reduced-fat milk, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1.5 ounces aged Gruyère cheese, shredded (about ⅓ cup)
  • 1 ounce Parmigiano-Reggiano cheese, grated (about ¼ cup)
  • 1 tablespoon chopped fresh chives
  1. Preheat oven to 400°.
  2. Arrange potatoes in a broiler-safe 11 x 7-inch baking dish coated with cooking spray. Cover with plastic wrap; vent. Microwave at HIGH 10 minutes; uncover carefully.
  3. Melt butter in a medium saucepan over medium heat; swirl to coat. Add thyme and garlic; sauté 3 minutes. Sprinkle with flour; stir in ⅓ cup milk. Cook 1 minute, stirring constantly with a whisk. Stir in remaining 2 & ⅔ cups milk. Bring mixture to a simmer; cook 4 minutes or until slightly thick, stirring frequently. Remove from heat. Stir in salt, pepper, and Gruyère. Pour sauce over potato mixture; sprinkle with Parmigiano-Reggiano. Bake at 400° for 20 minutes or until potatoes are tender when pierced with a knife.
  4. Turn on broiler (leave dish in oven). Broil gratin 2 minutes or until browned. Sprinkle with chives.
-Instead of boxed potatoes, you can use 3-4 large russet potatoes (and cooked for 35 minutes instead of 20) I used 3 large potatoes because I like mine extra cheesy!

-I needed a little extra flour to get the cheese sauce to the thickness that I wanted (maybe just one additional tablespoon)

-Dried Rosemary works if you do not have fresh on hand, (use about 2 teaspoons)

-I used a smaller casserole dish, and placed a layer of potatoes topped with cheese, followed by another layer of potatoes, topped with cheese, etc. (I also sprinkled chives in between each layer)

-If you don’t have Gruyère cheese, you could try cheddar!

-Have leftovers? Try mashing them up for a different version of this delicious side! (I tried it... it works, and it's GOOD)- you can freeze them in serving-size containers for an easy weekday side dish as well!
Nutrition Information
Serving size: ⅔ cup

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