This is the second recipe for you Valentin’s Day dinner. These cheesy au gratin potatoes are the perfect accompaniment to the easy roasted pork tenderloin recipe I shared yesterday.
These au gratin potatoes are still pretty easy to make but are more fancy than a regular old baked potato. The great thing about this recipe is you do not have to make a cheese sauce for this recipe.
The main key to making these potatoes is to slice them thin. I recommend using a madoline or a food processor. Another option is the slicer on a boxed grater if you have one.
Then, you just need to layer the potatoes and cheese in your baking dish. Once you have the layers, you pour some chicken broth mixed with cream over the whole thing. The last thing you need to do is bake it!
These potatoes are flavorful, cheesy, and tender! This is a recipe you will use as a side for all kinds of meals.
- RUSSET POTATOES
- SALT AND PEPPER
- SHARP CHEDDAR CHEESE
- GRATED PARMESAN CHEESE
- HALF AND HALF
- CHICKEN BROTH
Cheesy Au Gratin Potatoes
Real Mom Kitchen
- 5 large russet potatoes peeled and sliced thinly
- salt and pepper
- 2 ½ cups grated sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tsp cornstarch
- ¾ cup half and half
- ½ cup chicken broth
- Peel the potatoes and slice them to 1/8 inch thin slices. I reccomend using a mandoline or a food processor.
- Spray a 3 quart baking dish with cooking spray. Layer half of the potatoes evenly over the bottom of the dish. Sprinkle with salt and pepper.
- In a bowl, mix the cheeses with the cornstarch. Sprinkle half of the cheese mixture over the potatoes in the baking dish.
- Layer the rest of the potatoes over the cheese and sprinkle with salt and pepper.
- In a bowl, combine the half and half and the chicken broth. Pour it over the potatoes. Then sprinkle the rest of the cheese over the top.
- Cover and bake for 45 minutes. Uncover and bake for the remaining 20 minutes, or until the potatoes are cooked through and are fork tender.
Recipe adapted from Mel’s Kitchen Cafe.