Shredded Potato au Gratin
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Today’s post is about potatoes to serve along with your Easter ham. This Shredded Potato au Gratin recipe comes from a recipe card I got in the mail. I’m sure you know the ones where they try to get you to sign up, and you’ll receive a set of cards each month to add to your book.
I get them all the time. Most of you probably just throw them away as junk mail, but I am always on the lookout for a good recipe. So, this recipe came from Great American Home Baking with some slight adaptations from me.
There are two fun things about this recipe. First is the number of ingredients—only four, plus salt and pepper—making it so easy and straightforward to make. Next, you can speed up the cooking time by baking the potatoes in ramekins, but if you don’t have them, that’s no problem.
Just cook them in a baking dish for a little bit longer. The whole family loved them. I have made them several times. The recipe itself is actually quite similar to the recipe I have posted before for Market Street Potatoes. If you are looking for the recipe for my aunt’s potato casserole, I have now moved it to its own post. Just click the link to find it.
Ingredients to Make Shredded Potatoes Au Gratin
- SHREDDED HASH-BROWN POTATOES
- WHIPPING CREAM
- SHREDDED SHARP CHEDDAR CHEESE
- GREEN ONION
- SALT
- BLACK PEPPER
How to Make Shredded Potatoes Au Gratin
Preheat your oven to 350°F (175°C). Spray your baking dish or individual ramekins with non-stick cooking spray.
In a large mixing bowl, combine the hash browns, heavy cream, 1 1/2 cups of cheddar cheese, chopped green onions, salt, and pepper. Mix everything together until well combined.
Spoon or pour the hash brown mixture into the prepared baking dish or dishes. Sprinkle the remaining cheddar cheese evenly over the top.
Place the dish or dishes in the preheated oven. For ramekins, 1/2 cup size cook for 20-25 minutes and 1 cup size for 35-45 minutes. For the 11 x 7 casserole dish, bake for 47-57 minutes. Enjoy these creamy and cheesy potatoes au gratin as a delicious side dish for any meal!
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can use fresh potatoes. Peel and shred them, then soak them in water to remove excess starch. Drain and pat dry before using.
Can I make this dish ahead of time?
Yes, you can assemble the dish ahead of time and cover it with plastic wrap or aluminum foil. Refrigerate it for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Can I add other ingredients to the potato mixture?
Absolutely! You can add ingredients like cooked bacon, ham, sautéed mushrooms, or bell peppers for additional flavor and texture.
What type of cheese works best for this recipe?
Cheddar cheese is commonly used, but you can also use Gruyère, Swiss, or a blend of your favorite cheeses.
How do I store leftovers?
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They can then be reheated in the oven or microwave until warmed through.
FOR MORE RECIPES LIKE THIS, TRY:
Shredded Potato au Gratin
Real Mom Kitchen
Equipment
Ingredients
- 4 cups shredded hash browns thawed or 1 (20 oz) bag of refrigerated shredded hash browns (like Simply Potatoes)
- 2 cups whipping cream
- 2 cups cheddar cheese shredded and divided (I like to use sharp cheddar)
- ¼ cup green onion sliced
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 350 degrees. Spray dish are dishes you are using with non-stick cooking spray.
- Combine hash browns, cream, 1 1/2 cups cheddar cheese, green onion, salt and pepper in a large bowl. Mix well
- Spoon or pour hash browns into prepared dish or dishes and sprinkle with remaining cheese. Cook according to below times until bubbly and golden.
- For (8) 1/2 cup ramekins bake 20-25 minutes
- For (4) 1 cup ramekins bake 35-45 minutes
- For 11x 7 baking dish bake 47-57 minutes
Nutrition
