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Au Gratin Potatoes

  • 1 lbs Yukon Gold potatoes, peeled and sliced
  • 1 1/4 cups half and half
  • 1 tsp butter
  • 1/2 yellow onion, sliced
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 tsp thyme
  • 4 tbsp unsalted butter, diced
  • Optional: 3 tbsp hatch chili, canned or roasted and diced. (or any diced roasted chili or crushed pepper if you wish)
  • 2 cups shredded cheese (Gruyere for French-style. Cheddar and jack work best if you use chilies. Or try a combo of cheddar, jack, and Gruyere)

Preheat oven to 425. Sauté onions in 1 tsp butter until caramelized. Add garlic, chilis (optional), salt, pepper, and thyme. Add half and half and bring to boil. In a greased 2 quart oven safe dish, place 1/3 of the sliced potatoes, top with 1/3 of butter, cream mixture, and cheese. Repeat two more times, ending with cheese. Bake at 425 until potatoes are tender (about 45 minutes). 

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