If there’s something I know my family will always eat it’s cheese. When I used to make Au Gratin potatoes I used only cheddar but I learned they like it better if there’s a blend of cheeses. I usually keep a couple of blocks of hard cheese in the freezer but I’m using finely shredded cheese for this recipe.
Bam’s Three Cheese Potatoes Au Gratin
- 4 – 5 medium Russet potatoes
- 1 cup heavy cream
- ½ cup milk
- 1 1/2 tablespoons flour
- 1 clove of garlic, minced very fine
- 1/2 teaspoon salt
- 1/2 teaspoon pepper (or to taste)
- 2 tablespoons butter (for sauce) + 2 teaspoons butter (for Panko topping)
- Butter to coat baking dish
- 1 cup cheddar cheese
- 1/2 cup Monterey Jack cheese
- 1/2 cup Panko bread crumbs
- Preheat oven to 400°F
- Scrub, but do not peel potatoes.
- Slice about 1/4” thick
- In a nonreactive saucepan melt 2 tablespoons of butter.
- Stir in the flour and cook for about 2 minutes.
- Beat together the cream and milk, until well combined.
- Add cream mixture to the flour mixture, whisking constantly, over low heat until liquid is slightly thick and coats the back of a spoon – about 4 – 6 minutes.
- Remove from heat.
- Toss sliced potatoes with garlic, salt, and pepper.
- In the prepared dish, put one layer of potatoes. *You can see the 9×13 pan I used is too big. I usually make these potatoes in a large, oven-proof bowl and I’m going back to it!
- Pour some of the cream mixture over the potatoes.
- Continue to layer potatoes and then cream mixture, ending with the cream mixture.
- Cover and bake for 20 minutes.
- Uncover and bake until potatoes are starting to brown on top – about 40 minutes.
- Melt 2 teaspoons of butter and mix with Panko breadcrumbs.
- Cover top of potato mixture with cheeses.
- Sprinkle buttered breadcrumbs over potatoes and bake until breadcrumbs are browned and cheese is bubbly – about 10 minutes.