a simple real food recipe :: au gratin potatoes

Posted on by Renee

For as long as I remember, Easter dinner always included ham, cheesy potatoes, and well, who cares about the rest because I was going for seconds on those cheesy potatoes 😉a simple real food recipe :: au gratin potatoesPlease do you and your family a favor this holiday and skip the boxed scalloped or au gratin potatoes. Not only does from scratch taste WAY better, but you will be avoiding toxic processed ingredients, colorings, and preservatives.

The ingredients to do it on your own are simple, and actually very nourishing. Every bite is perfumed with real cheese, potatoes, and garlic and onion infused cream.a simple real food recipe :: au gratin potatoesIt’s pretty much heaven.

Enjoy!a simple real food recipe :: au gratin potatoes

a simple real food recipe :: au gratin potatoes
Author: Renee – www.theSIMPLEmoms.com
Ingredients
  • 3 cups heavy cream (Preferably organic and not ULP)
  • ½ onion, finely chopped
  • 2 cloves garlic, minced
  • Sea salt/pepper to taste
  • 6 russet potatoes, thinly sliced in rounds
  • 4 cups cheddar cheese, shredded (Preferably organic . Shred it yourself – the pre-shredded cheese is loaded with unnecessary ingredients!)
  • ½ cup parmesan cheese, shredded (Preferably organic . Shred it yourself – the pre-shredded cheese is loaded with unnecessary ingredients!)
Instructions
  1. Butter a 9×13 baking dish and sprinkle a little of the onion in the bottom.
  2. In a sauce pan, bring the cream, onion, garlic, and salt/pepper to a simmer over medium heat. Once it comes to a simmer, let it simmer a few minutes until it thickens a bit.
  3. Layer 1/3 of the potatoes in the bottom of the baking dish and cover with some of the cheddar and parmesan.
  4. Put the second third of the potatoes over the cheeses and cover with more cheese.
  5. Layer in the final later of potatoes and pour the hot cream mixture over top, and then sprinkle with the remaining cheeses.
  6. Cover and bake at 375 for 50 minutes.
  7. Uncover and finish baking another 20 minutes or until the top is golden brown and bubbly.

Kitchen Tips:

  1. This makes enough for quite a crew! You can certainly half it in a smaller baking dish for just a family portion that would still probably include a few leftovers. This portioning would be perfect for an Easter family gathering!
  2. Shred up the cheese the night before to save you some time. Just store in air tight bags or containers.
  3. Read THIS and THIS on why you should not be afraid of healthy real fats like those in real cheese and cream!

Butter a 9x13 baking dish and sprinkle a little of the onion in the bottom. In a sauce pan, bring the cream, onion, garlic, and salt/pepper to a simmer over medium heat. Once it comes to a simmer, let it simmer a few minutes until it thickens a bit. Layer 1/3 of the potatoes in the bottom of the baking dish and cover with some of the cheddar and parmesan. Put the second third of the potatoes over the cheeses and cover with more cheese. Layer in the final later of potatoes and pour the hot cream mixture over top, and then sprinkle with the remaining cheeses. Cover and bake at 375 for 50 minutes. Uncover and finish baking another 20 minutes or until the top is golden brown and bubbly.

YOUR TURN!

What are your Easter meal memories? Let me know if you try out the potatoes 😉

This post was shared at Real Food Forager’s Fat Tuesday, and The Polikva Family’s Family Table Tuesday!

2 thoughts on “a simple real food recipe :: au gratin potatoes”

  1. seriously who doesn’t like potatoes and cheese…I am totally making these YUMMM!

    1. This one was just for you girl 😉 I thought of you the whole time I wrote it up LOL! Hope you enjoy them!

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