Au Gratin Potatoes

Au Gratin Potatoes - Candy Coated Culinista

Au Gratin Potatoes – Candy Coated Culinista

When I saw the pomegranate lacquered roast chicken I was thinking what I could make to accompany this as a side dish. Lucky for me Heather made some suggestions in her post and I chose to make potatoes.

Altered From Heather Cristo

Yield/Serving: 8-10
Prep Time: 15 min
Cook Time: 1 hour
Difficulty level is: Medium

• 10-12 Cups thinly sliced potatoes
• 4 cups 35% cream
• 4 tbsp butter
• 4 tbsp flour
• 8oz cream cheese, cut into chunks
• 1/8 tsp nutmeg
• Kosher salt
• Ground black pepper
• 2 tbsp melted butter for baking pan
• Fresh Thyme leaves
• Basil
• Parsley
• 1/3 cup Parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded

1. Preheat oven to 350°F.
2. Bring the cream to a simmer in a medium saucepan.
3. Using a large saucepan melt the butter and whisk in the flour and make a roux.
4. Cook for a few minutes over medium heat to let the flour taste dissipate.
5. Add the cream to the roux pot and whisk until the sauce is smooth.
6. Now add the cream cheese chunks and whisk until smooth.
7. Season this with nutmeg, kosher salt and pepper.
8. Pour the melted butter into a 9×13 baking dish and layer the potatoes.
9. Ladle a thin layer of the sauce over the potatoes and sprinkle with parmesan and mozzarella.
10. Add another layer of potatoes and repeat this process over until complete. (The top will have the most sauce, parmesan cheese, mozzarella along with thyme, basil and parsley.
11. Bake at 350°F for 1 hour or until the potatoes are tender and the top is golden brown.

• I lessened the cheese to 1/3 cup parmesan cheese and added 1 cup of mozzarella cheese.
• I also added basil and parsley to the top of the potatoes.
• Increase the temperature 350°F so the chicken and potatoes are in the oven at the same time.
• This is also a great dish to make a second container of and freeze.

Please Enjoy

“So good I wanted more – the potatoes were roasted perfectly, falling off my fork as I went for bites.
Just the right amount of cream and cheese – the cheese crust on top was perfect, not too crisp and not too soft.”

I mentioned that I had altered the recipe a bit and was told “It was perfect just the way it was”

“Wonderful potatoes.”

My thoughts
Yum Yum Yum is all I have to say. It was homey and a great comfort food. I am glad I altered the amount and type of cheese as I didn’t want to consume all that cheese. I can finally say I made a roux which was really easy to make.

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