Honestly, I just don’t know many things that taste better than the crispy potatoes on the top of this Three Cheese Au Gratin Potato dish…
This is definitely comfort food, made from scratch like grandma used to make,
Always start with all the best ingredients, fresh Yukon gold potatoes, sharp cheddar, colby jack and Parmesan cheese, green onions and milk.
Of course feel free to improvise when it comes to cheese, I do. For instance when I want to spice things up, I substitute the jack cheese for pepperjack.
The trickiest part of this recipe is making the sauce, seeing pictures should help you out.
A “Roux” is a French word pronounced ‘roo’. A roux thickens sauces and is usually a combination of butter and flour. Helpful hint: if you want the sauce to thicken a little quicker, warm milk before adding to roux.
Sorry, I have to be a food snob here, if you use packaged pre-shreeded cheese your sauce will come out clumpy and oily…true story.
Don’t worry that the sauce does not cover all the potatoes! It spreads out as it cooks, I promise.
After 20 minutes of cooking you can see that the cheese sauce has spread out and is beginning to brown. And after 50 minutes…perfection!
This same cheese sauce can be used over steamed vegetables or cooked pasta for homemade macaroni and cheese.
The Recipe: Three Cheese Au Gratin Potatoes
A delicious creamy potato side dish. If feeding a larger group, double recipe and use a 13 x 9 inch glass baking dish.
- 4-5 med russet or Yukon gold potatoes peeled and sliced
- 1 cup milk
- 1 cup jack cheese freshly grated
- 1 cup sharp cheddar freshly grated
- ½ cup Parmesan freshly grated
- 2 T butter
- 2 tsp flour
- 6 green onions sliced
- 2 tsp sea salt
- 1 tsp freshly ground pepper
Preheat oven to 375 degrees and place oven rack in center position.
Grate all cheeses and toss together.
Set milk in a pan and warm.
Peel and thinly slice your potatoes, set aside.
In a large saucepan on medium heat melt butter, add salt and pepper.
Add flour to melted butter and whisk. This is your roux, it will thicken your cheese sauce.
Slowly add warm milk to the roux, continually whisking and heat till mixture begins to thicken.
When milk is thickened, add cheese a handful at a time (retaining the ½ cup for later) whisk cheese, slowly adding more as each handful melts.
When cheese is completely melted and sauce is smooth turn off heat.
Place a layer of potatoes in 8x8 glass baking dish, sprinkle with freshly ground pepper, a little sea salt and sliced green onions. Drizzle some cheese sauce over potatoes. Don’t worry about covering every nook and cranny, the cheese sauce will spread out as the potatoes bake. Repeat layering (potatoes, salt, pepper, onions) two more times or until all potatoes and cheese sauce are used. Again, don’t worry if potatoes are not completely covered with sauce. As they bake the sauce thins out, melts and covers any empty spots. Sprinkle reserved cheese over the top. Bake for 50 minutes or until potatoes are soft and cheese sauce is browned and crispy on top. Sorry, I just drooled a little.
MAY I PLEASE ASK A FAVOR?
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Post tags: holiday, holidays, side dish,