Let’s start out this post with a really weird question.
Does anyone else find potatoes au gratin slightly…slimy?
Oy. Why do you even stop by this website, really, who starts out a recipe by writing that? Only me, I swear.
Now, don’t get me wrong, I love scalloped potatoes but sometimes those little slices are a little..well, slimy.
Let’s leave that to the side for now and forget that I even wrote that. The point is, I wanted to try and make the cheesiest, most decadent potatoes au gratin ever. This desire for the best potatoes au gratin ever also included the fact that I didn’t want to make sliced potatoes, I wanted chunks of potatoes, swimming in a cheesy sauce.
I think that’s pretty much what the picture below sums up.
Now, I have called these Lip Smackin’ Good, Best Ever Potatoes au Gratin for a reason.
Dudes, there are no holds barred when it comes to ingredients in this recipe. This is not your mother’s milky thin sauced potatoes. (I’m sorry, I shouldn’t insult mother’s everywhere, but you know what I am talking about, right?)
The sauce has cream in it, loads of cheese and is topped with panko and Parmesan cheese.
I also used red potatoes instead of the usual russet, wanting potatoes that really did stay chunky and not fall apart. If you want potatoes that fall apart, use russet instead. We preferred the red ones with the skin on,what a lovely change of pace they were!
I was originally unsure of the garlic addition but being a good Ukrainian girl, I thought that I should give it a try.
The garlic is amazing.
I will never make potatoes au gratin again without garlic. It takes them over the edge!
Happy cooking everyone, I hope you give these a whirl! They are perfect for Thanksgiving and Christmas! Heck, even just a nice Sunday dinner!
Love you more than chocolate,
- 8 cups of red potatoes skin on, diced into small cubes
- 5 tablespoons butter
- 4 cloves of garlic minced
- 5 tablespoons all-purpose flour
- 1 cup cream
- 2 cups milk
- 3 cups shredded Cheddar cheese
- 1/2 teaspoon salt
- 1/2 cup Panko crumbs
- 1/2 cup grated Parmesan cheese
- Preheat your oven to 400 degrees F.
- Grease a large oven safe casserole dish with butter and set aside.
- Combine the garlic and butter in a medium sized saucepan and place on the stove over medium-high heat until the garlic is browned slightly.
- Turn the heat down to medium and add the flour into the butter mixture. Combine.
- Whisk in the milk slowly, ensuring there are no lumps of flour.
- Whisk in the cream and heat up.
- Add in the cheese and stir until it’s melted, then add salt.
- Continue to heat over the stove until the sauce has thickened. Remove from the heat and set aside.
- Place half of the potatoes into the greased casserole dish and pour half of the sauce over the top. Place the last half of the potatoes in the dish and top with the remaining sauce.
- Cover the dish and place in the oven.
- Bake for 60-70 minutes, until the potatoes are fork tender.
- Combine the Panko and Parmesan; remove the casserole lid and sprinkle the crumb mixture over the top of the casserole.
- Place back into the oven until the crumbs are browned.
- Remove and cool for at least 15 minutes before eating.
- Serving Size: 8