Potatoes Au Gratin

The final component to our Valentine’s day dinner? Potatoes Au Gratin. This is similar to our usual scalloped potatoes, but with a creamier texture. The Dubliner cheese added a slightly nutty flavor, as well. The nutmeg sounds strange, I know, but it actually works very well with the cream. There’s not much at all compared to the other ingredients but it adds to the flavor in a big way. If you don’t have fresh nutmeg to grate, I’d probably skip it though. Nutmeg from a can tastes like pumpkin pie!


Potatoes Au Gratin

  • 4-5 large baking potatoes, scrubbed and thinly sliced.
  • 3 tablespoons butter
  • 6 tablespoons flour, divided
  • 1 cup cream
  • 2 cups shredded cheese (we used Dubliner Cheese, but Parmesan, Gruyere, Cheddar–really anything you like is fine), divided
  • freshly grated nutmeg
  • salt & pepper
  1. Preheat oven to 375 degrees. Lightly spray a 3-quart casserole with cooking spray.
  2. In a large mixing bowl, toss salt, pepper, nutmeg, 3 tablespoons of flour, and sliced potatoes to coat. Set aside.
  3. In a medium sauce pan, over medium heat, combine remaining 3 tablespoons of flour and 3 tablespoons of butter to make a roux. Cook until the mixture is a golden brown color. Whisk in the cream and heat until just under boiling. Stir in 1 1/2 cups of shredded cheese, reserving half a cup for topping the potatoes later.
  4. When cheese is melted, pour the cheese/cream mixture over the sliced potatoes and stir to combine. Transfer to prepared casserole dish and top with remaining shredded cheese.
  5. Bake for 30-40 minutes, or until potatoes are fork tender.

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