Add some major flavor to your favorite starch. These delicious Potatoes Au Gratin are a great side to your favorite meat, chicken or pork dish. Irresistible, cheesy potato goodness!
When I was a kid, every Saturday we had steak for dinner. My dad loved to fire up the grill and throw on some steaks after a long week of work. Every now and then, my mom would take that extra time to make our favorite potato side. Delicious potatoes au gratin, she would make from scratch. It was like hitting the lottery! A huge surprise instead of the usual plain, baked potato. Devoured within minutes, we loved these rich potatoes filled with creamy, cheddar cheese goodness. A family favorite for sure!
Fast forward to present day, and this tradition of eating steak every Saturday still continues. Every now and then, I too, take that extra time to whip up something special for my family. Just the other night I decided to make mom’s potatoes au gratin and my kids devoured the entire 9×13 inch pan!
Want something different for Thanksgiving? Hosting Christmas or New Year’s Day dinner? These potatoes, similar to my Ultimate Twice Baked Potatoes, are a great side to your favorite meat, chicken or pork dish. With the holidays quickly approaching, get a head start on your sides, as these potatoes can be frozen for up to 3 months.
What are you waiting for? Let’s get started…
Potatoes Au Gratin-Ingredients
Sour cream, pepper, salt, onion, potatoes, extra sharp cheddar cheese, butter.
Instructions
Wash potatoes. In a large stock pot, add potatoes, fill with water, and bring to a boil. Add 1 tbsp of salt to the water. Cook potatoes until fork tender (around 45 mintues). Drain, cool and refrigerate for 3 hours.
Once potatoes are cold, peel, grate and set aside.
In a large sauté pan, melt butter. Add grated cheddar cheese, grated onion, salt and pepper. Over medium heat, stir until the cheddar cheese is melted.
Add sour cream, 1/4 cup at a time (to avoid curdling) and stir until combined and smooth.
Pour cheese mixture over grated potatoes and mix until combined.
If baking immediately, bake at 400 degrees for about 30 minutes or until bubbling and slightly browning. If baking later, cover and refrigerate or cover with heavy duty aluminum foil and freeze. Let sit at room temperature or thaw before baking, then continue on with baking directions.
Serve and enjoy!
For more great potato sides try Ultimate Twice Baked Potatoes, German Potato Salad, or Simply Delicious Potato Salad.
Potatoes Au Gratin
Equipment
- 9×13 inch baking dish
- Large stock pot
- Sauté Pan
- Grater
Ingredients
- 6-8 medium white potatoes
- 2 cups extra sharp cheddar cheese yellow
- 1/2 cup butter
- 2 tbsp onion grated
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups sour cream add a little at a time
Instructions
- Wash potatoes. In a large stock pot, add washed potatoes and bring to a boil. Add 1 tbsp of salt to the water. Cook potatoes until fork tender (around 45 mintues). Drain, cool and refrigerate for 3 hours.
- Once potatoes are cold, peel, grate and place in a 9×13 baking dish.
- Grate cheddar cheese and onion, set aside.
- In a large sauté pan, melt butter. Add grated cheddar cheese, onion, salt and pepper. Over medium heat, stir until the cheddar cheese is melted.
- Add sour cream 1/4 cup at a time (to avoid curdling) and stir until combined and smooth.
- Pour cheese mixture over grated potatoes and mix until combined.
- If baking immediately, bake at 400 degrees for about 30 minutes or until bubbling and slightly browning. If baking later, cover and refrigerate or cover with heavy duty aluminum foil and freeze. Let sit at room temperature or thaw before baking then continue on with baking directions.
- Serve and enjoy!
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