Rustic Potatoes au Gratin

There is nothing better as the weather is starting to cool off than some creamy and cheesy potatoes au gratin.  This is a very easy recipe and one to keep in mind as the holidays are upon us.  These potatoes are sure to become a beloved side dish at your dinner table.

Rustic Potatoes au Gratin

Ingredients:

4 whole Russet Potatoes

1 large onion, diced

2 TBSP butter, softened

1 1/2 cups Heavy Cream

1/2 cup whole milk

2 (heaping) TBSP flour

3-4 cloves Garlic, finely minced

1 tsp. salt

Freshly ground pepper, to taste

1 1/2 cup sharp or mild cheddar cheese, grated (we like to combine a mixture of yellow and white cheddar cheese)

Preheat oven to 400 degrees

1.  Scrub and clean potatoes.  We are going to include the peels in this dish so there is no need to peel the potatoes.

2.  In a saute pan, combine diced onion with about 3 TBSP butter and sauté on medium to low heat until onions are a nice golden brown and caramelized (should take about 20 minutes).  Set aside and let cool.

3.  In a medium bowl, whisk heavy cream, whole milk, flour, garlic, salt and pepper until well combined and the mixture starts to thicken a little.

4.  Smear softened butter all over the bottom and sides of a baking dish (we usually use a 2.5 quart Corningware oval casserole baking dish).

5.  Slice potatoes (not too thin but not too thick), then cut the slices into fourths (if you would like smaller pieces slice into sixths).  Place 1/3 of the potatoes in the bottom of the baking dish.  Sprinkle 1/3 of caramelized onions over potatoes.  Pour 1/3 of the cream mixture over the potatoes and onions. (You can also sprinkle a little bit of cheese between the first two layers but make sure not to sprinkle cheese over the top layer until done baking). Repeat this two more times, ending with the cream mixture.  Cover with foil and bake in the oven for 30 minutes.  Remove the foil and continue baking for 30-40 minutes, or until the potatoes are a nice golden brown and cream mixture is bubbling.  Add grated cheese to the top of potatoes and bake for 5 minutes or until the cheese is melted and bubbly. 

6.  Allow potatoes to stand for a few minutes before serving.